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The effect of MAP on the growth and survival of Escherichia coli O157:H7 and Staphylococcus aureus in chilled minced beef
Unknown author
(
University of Pretoria
,
2012-08-03
)
Technologies for improving the quality of bread doughs made with barley spent grain and sorghum
Unknown author
(
University of Pretoria
,
2017
)
Starch modified with stearic acid and xanthan gum as a stabiliser in a fermented whey beverage
Unknown author
(
University of Pretoria
,
2016
)
Stability of curcuminoids in turmeric oleoresin : effects of light exposure antioxidants and metal chelation
Unknown author
(
University of Pretoria
,
2016
)
Sorghum waxy and high protein digestibility traits and their relationship with malting and dough-based product making quality
Unknown author
(
University of Pretoria
,
2018
)
Sorghum hot water extract : influence of grain physico-chemical characteristics
Unknown author
(
University of Pretoria
,
2011-11-24
)
Sorghum grain : development of methodologies for end-use quality evaluation
Unknown author
(
University of Pretoria
,
2014
)
Sorghum and maize grain hardness : their measurement and factors influencing hardness
Unknown author
(
University of Pretoria
,
2012-09-14
)
Shigatoxin producing Escherichia coli O157 and non-O157 serotypes in producer-distributor bulk milk
Unknown author
(
University of Pretoria
,
2017
)
Sensory quality of deep fat fried potato chips manufactured from potatoes with different physico-chemical characteristics
Unknown author
(
University of Pretoria
,
2011-04-12
)
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