Similar Items: Optimisation of kefir biomass and metabolite production in conjunction with sensory evaluation
- The inhibitory activity and sensory properties of kefir, targeting the low-income African consumer market
- Characterisation of the sensory profile of Cyclopia intermedia and optimisation of fermentation parameters for improved product quality
- Lab-scale optimisation of Kefir beverage production from mass-cultured and freeze-dried kefir grains
- Mass cultivation and activity of kefir grains
- Bacteriocins and bacteriocin producers present in kefir and kefir grains
- The effect of pale, soft and exudative (PSE) pork on the sensory quality characteristics of low fat bacon
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