Similar Items: A biochemical study of the effect of ultraviolet treatment on bovine milk and Cheddar cheese
- Development and characterisation of a tunable laser source in the vacuum ultraviolet
- Pediococci in South African Cheddar and Gouda cheese
- Studies of traditional cheese and fermented milks
- Cheddar enzyme modified cheese : influence of protease and lipase on flavour
- The impact of the combined lactoperoxidase and pasteurisation treatment on the safety of goat milk and cottage cheese
- Microbiological quality of shredded Cheddar cheese packaged in modified atmospheres
Author: Swart, Pieter
- Covalent immobilisation of β-Galactosidase from Escherichia coli to commercially available magnetic nanoparticles for the removal of lactose from milk
- The biochemical study of the R- and S-enantiomers of 2-(4-acetoxyphenyl)-2-chloro-Nmethylethylammonium chloride (Compound A).
- The effect of ultraviolet-C treatment on the biochemical composition of beer
- Construction and analysis of a kinetic model of the ovine adrenal steroidogenic subsystem comprising of CYP17 and 3β-HSD
- An investigation of heterologous expression of human steroidogenic cytochromes P450 in yeasts
- Partial characterization of a bacterial acyltransferase enzyme for potential application in dairy processing