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The impact of the combined lactoperoxidase and pasteurisation treatment on the safety of goat milk and cottage cheese
Unknown author
(
University of Pretoria
,
2007-10-12
)
Malted and fermented sorghum as ingredients in composite bread
Unknown author
(
University of Pretoria
,
2005-10-17
)
The effect of pale, soft and exudative (PSE) pork and fat grading on physico-chemical characteristics of low fat bacon
Unknown author
(
University of Pretoria
,
2005-08-02
)
Sensory perception of different acidulants in flavoured sports drinks
Unknown author
(
University of Pretoria
,
2009-04-16
)
Functional properties of microwave pasteurised and oil coated whole shell eggs
Unknown author
(
University of Pretoria
,
2007
)
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UCTD (69)
Sorghum (6)
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Cheddar cheese microbiology (2)
Corn as food (2)
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