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A grounded theory based approach for integrating
asset management with total quality management in
South african food industries
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An evaluation of food safety culture in food manufacturing organisations of South Africa
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Reproduction criteria and meat quality of South African Black (Struthio Camelus var. Domesticus), Zimbabwean Blue (Struthio Camelus Australis) and South African Black X Zimbabwean Blue ostriches
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Factors influencing the flavour of the meat derived from South African game species
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The microbiology of ostrich meat with reference to prevalent microbial growth and bruises in carcasses
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Factors influencing colour variation and oxidative stability of South African game meat species
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Development of value added ostrich (Struthio Camelus) meat products
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Optimising food loss and waste measurement practices in the South African grocery retail sector
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The benefits of the hazard analysis critical control point (HACCP) system in the fishing industry
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Knowledge and Perception of Butchers/Meat Sellers in Tema, Ghana on Microbiological Meat Safety, Antibiotic Resistance and Residues
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The manipulation of ostrich meat quality, composition and shelf life
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Effect of crossbreeding and reproduction rate on sensory, physical and chemical quality of lamb and mutton
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Meat quality parameters of the impala (Aepyceros melampus)
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An evaluation of food safety culture in retail stores in the Western Cape, South Africa
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Study of the Organoleptic, Chemical and Microbiological Quality of the Marinade, Sausage and Meat Ball of Tympanotonus Fuscatus
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Improving Meat Analogues With Pea Proteins: A Comprehensive Review of Applications, Allergenicity, and Safety
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Meat quality characteristics of the plains zebra (Equus quagga)
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Data collection, hazard characterisation and establishment of cumulative assessment groups for the cumulative risk assessment of pesticides affecting reproductive function including fertility
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What a waste: investigating restaurant food waste in the Cape Winelands District, South Africa
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The supply chain network evolution of a food banking network
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Preservation of red meat with natural antimicrobial peptides produced by lactic acid bacteria
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Pomological and biochemical characterization of Musa acuminata ‘Dwarf Cavendish’ and Musa acuminata ‘Red Dacca’ banana cultivars
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A blend of microencapsulated essential oils improves performance, economic index, meat fatty acid profile, carcass characteristics, and immune index of broilers
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Application of Hazard Analysis Critical Control Points (HACCP) in improving the global competitiveness of the fish industry with special reference to the Nile Perch (Tanzania)
