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Effects of local clay pot and freezer preservation methods on beef quality attribute
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Effect of food safety systems on the microbiological quality of beef
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Profiling of traditional South African biltong in terms of processing, physicochemical properties and microbial stability during storage
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Clementine mandarin orange peel and pulp, grape pomace and seed extracts as potential preservatives for beef patties
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Effect of age on beef quality
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Title Preservation of Tshidzimba, a cereal-legume composite porridge, through fermentation, canning and drying
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Enhancement of beef by means of infusing a phosphate and lactate blend
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Actualization of strategies for beef quality control in south western Nigeria
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The effect of electrical input during beef processing on resultant meat quality
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Preservation of plant and animal foods: an overview
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The effect of freezing and post mortem ageing on beef quality
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The influence of different winter nutritional planes, particularly submaintenance level, on the subsequent growth, development, efficiency of feed utilization and carcass quality of young beef steers
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Quality evaluation of beef parties extended with cowpea [vigna unguiculata (L) walp] flour
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The effect of breed type and slaughter age on certain production parameters of beef cattle in the arid sweet bushveld
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Quality characteristics and microbial status of beef smoked with different plant materials
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UTILISATION OF ENSILED MAIZE STOVER AND CONCENTRATE SUPPLEMENTS BY WEST AFRICAN DWARF SHEEP
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Physico-chemical and sensory properties of polyphosphate-treated, irradicated pre-cooked beef
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Post mortem carcass interventions to improve beef quality
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Factors influencing the growth, production and reproduction of different breeds of beef cattle under range conditions in Southern Rhodesia
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Influence of different preservation techniques and packaging materials on the activity of stored Kepi grains
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Effect of compression pressure, preservative, and storage with potassium chloride on the microbiological quality of tablets formulated with terminalia randii gum (combretaceae)
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Towards a management database to improve the sustainability of cattle production and its contribution to food security : a case of emerging beef farmers in Limpopo Province, South Africa
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Effect of brine concentration and curing time on quality attributes of cooked turkey laps
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Beef production and biopreservative effects of dietary citrus and winery by-products
