Similar Items: Physico-chemical and sensory properties of polyphosphate-treated, irradicated pre-cooked beef
- Quantifying polyphosphate energy for modelling of polyphosphate accumulating organisms behaviour in anaerobic digestors
- The chemistry of zirconium sulphates and polyphosphates
- Influence of degrees of doneness on the sensory and physicochemical properties of beef striploin (longissimus lumborum) muscle
- Effect of food safety systems on the microbiological quality of beef
- Extrusion cooking of pearl millet: effects on sensory attributes of porridges made from pre-cooked flours
- Improvement in the cooking and physico-chemical characteristics of hard-to-cook cowpeas by pre-conditioning and micronization
Author: Minnaar, Amanda
- Physico-chemical and sensory properties of polyphosphate-treated, irradicated pre-cooked beef
- The influence of seed coat and cotyledon structure on cooking characteristics of cowpeas
- Edible coatings for minimally processed avocados
- Nitrite and irradation preservation of a ready-to-eat spinach relish and sorghum porridge meal
- Functional and physicochemical properties of gamma-irradiated cowpea flours and pastes
- Low alcohol opaque beer quality : influence of malt, mashing conditions and wort dilution