Similar Items: Impact of low-frequency high-power ultrasound on spoilage and potentially pathogenic dairy microbes
- Characterisation and spoilage potential of Bacillus subtilis complex group isolated from milk processing environment
- Impact of processing temperatures on survival of microbial contaminants from pasteurised milk
- Profiling of potential pathogens from Plankenburg river water used for the irrigation of fresh produce
- Optimisation of maas process parameters to achieve traditional flavour, aroma and texture
- Influence of 25-hydroxyvitamin D and anionic salts on the calcium status of dairy cattle
- Melamine, from fertilizer to pasture to cow’s milk
Author: Britz, T. J.
- Assessment of microbial loads of the Plankenburg and Berg Rivers and the survival of escherichia coli on raw vegetables under laboratory conditions
- Production of kepi grains using pure cultures as starters
- Natural bio-antimutagenic activity of rooibos tea (Aspalathus linearis) as expressed by the Ames, Toxi-Chromo and SOS-Chromo tests
- Anaerobic bioconversion of the organic fraction from the fruit processing industry
- Impact of processing temperatures on survival of microbial contaminants from pasteurised milk
- Evaluation of hot water and hot air heat shock treatments on South African avocados to minimise the occurrence of chilling injury