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Die goedhouvermoe en inmaakleeftyd van Bon Chretien en Beurre Bosc pere
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Title Preservation of Tshidzimba, a cereal-legume composite porridge, through fermentation, canning and drying
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Die antosianienpigmente van Pyrus communis L. cv. Bon Chretien en 'n studie van sekere chemiese en fisiese veranderinge tydens rypwording
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Yellow spot spoilage of pickled onions
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The controlled application of sulphur dioxide to apricots, peaches and pears prior to drying
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The activity of some enzymes in Bon Chretien pears in relation to storage behaviour of the fruit
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The fruit set of pears with special reference to cv. 'Doyenne du Comice' (Pyrus communis L.)
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Factors affecting shrivelling and friction discolouration of pears (Pyrus communis L. )
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Optimisation of the economic biomass production of Forelle pear (Pyrus communis L. rosaceae) on seedling rootstock
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n Vergelykende studie van die wortelstelsels van onderstamtipes vir die Bon Chretien peer
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Vrugtestudies met betrekking tot Pyrus Communis, L., cultivar Packham's Triumph
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Fruit set and fruit size studies on ‘Forelle’ and ‘Abate Fetel’ pear (Pyrus communis L.)
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Die opname, metabolisme en meganisme van werking van 2,4,5-TP tydens vrugset in Pyrus communis L., cv. Packham's triumph
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The relationship between temperature variables and fruit maturity of 'Bon Chretien' pears in four areas in the Western Cape
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Competitiveness of the South African deciduos fruit canning industry
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Chemical thinning of European pear cultivars (Pyrus communis L.)
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Orthotopic transplantation of the stored liver.
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Effect of fruit canopy position, harvest maturity and storage duration on post-harvest mealiness development of ‘Forelle’ pears (Pyrus communis L.)
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Nitrite and irradation preservation of a ready-to-eat spinach relish and sorghum porridge meal
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Digital preservation preparedness of the National Library of Namibia for digital preservation of documentary heritage: a case study
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Biochemical and haematological changes during and after liver transplantation in the pig : the effect of different methods of storage and flushing solutions
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Cell wall compositional differences between mealy and non-mealy ‘Forelle’ pear (Pyrus communis L.)
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Clementine mandarin orange peel and pulp, grape pomace and seed extracts as potential preservatives for beef patties
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An enquiry into the competitive performance of the South African deciduous fruit canning industry
