Similar Items: Effect of food safety systems on the microbiological quality of beef
- Effect of age on beef quality
- Effect of utilising different concentrations of food grade vinegar as preservative on the quality of beef
- The effect of breed type and slaughter age on certain production parameters of beef cattle in the arid sweet bushveld
- The effect of electrical input during beef processing on resultant meat quality
- Effect of irrigation water quality on the microbiological safety of fresh vegetables
- Effects of local clay pot and freezer preservation methods on beef quality attribute
Author: Buys, E.M. (Elna Maria)
- Acid adaptation of Escherichia coli O157:H7 in fermented goat milk
- Heat inactivation and survival of Listeria monocytogenes during polony production and shelf life
- Viability and functionality of Lacticaseibacillus rhamnosus and Bifidobacterium spp. in yoghurt
- Investigating the microbiological profile of motoho, a fermented sorghum beverage
- Application of predictive food microbiology to reduce food waste
- Growth of E. coli in reduced salt cheddar cheese