Combined boiling and irradiation treatment on the shelf life and safety of Ready-to-eat bovine tripe
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Date
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
University of Pretoria
Abstract
Please read the abstract in the 00front part of this document
Description
Dissertation (MSc (Food Science))--University of Pretoria, 2007.
Keywords
Cookery (variety meats), Food shelf-life dating, Tripe preservation, UCTD
Sustainable Development Goals
Citation
Parry-Hanson, A 2006, Combined boiling and irradiation treatment on the shelf life and safety of Ready-to-eat bovine tripe, MSc dissertation, University of Pretoria, Pretoria, viewed yymmdd < http://hdl.handle.net/2263/23757 >