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The effect of pale, soft and exudative (PSE) pork on the sensory quality characteristics of low fat bacon
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The chemical profiling of boar taint within entire male pigs in the Western Cape, South Africa
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Effects of seasoning on the chemical composition and sensory qualities of roasted pork meat
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Sensory profiling of selected Arabica coffees (Coffea arabica) of different Africa origins
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The effect of a fat replacer on the physical, chemical, microbiological and sensory characteristics of blesbok (Damaliscus pygargus phillipsi) cabanossi
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Optimisation of kefir biomass and metabolite production in conjunction with sensory evaluation
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Sensory quality of deep fat fried potato chips manufactured from potatoes with different physico-chemical characteristics
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Sensory, rheology, tribology and shelflife of reduced fat mayonnaise-type emulsions formulated with lipid-modified maize starch as fat replacer
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The predictive value of carcass measurements for determining the commercial value and composition of the baconer carcass
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Characterisation of the sensory profile of Cyclopia intermedia and optimisation of fermentation parameters for improved product quality
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Chemical evaluation and sensory relevance of thiols in South African Chenin Blanc wines
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Effects of Aframomum danielli (powder and extracts) on the nutritional, physcio-chemical and sensory properties of wheat flour bread
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Homogenisation of milk and its effect on sensory and physico-chemical properties of yoghurt
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An organoleptic evaluation of apple volatiles
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The relationship between Developmental Dyspraxia and Sensory Responsivity in children aged four years through eight years
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The inhibitory activity and sensory properties of kefir, targeting the low-income African consumer market
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South African de-alcoholised sparkling wines: a study focused on sensory and chemical profiles
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Sensory and objective meat quality characteristics of pork from three halothane genotypes
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Evaluation of tigernut (cyperus esculentus l., brown variety) flour in the production of wheat-tigernut composite biscuit
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Relating consumer preferences to sensory attributes of instant coffee
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Die objektiewe evaluering van geurstowwe
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Development of sensory tools for quality grading of Cyclopia genistoides, C. longifolia, C. maculata and C. subternata herbal teas
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Development of a quality grading system for the honeybush (Cyclopia spp.) tea industry
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Qualitative evaluation of kilishi prepared from beef and pork
