Author: Hoffman, Louwrens C.
Similar Items: Profiling of traditional South African biltong in terms of processing, physicochemical properties and microbial stability during storage
- Comparative assessment of beef, chevon and mutton biltong cured with ocimum gratissimum paste
- Exploring food loss and waste along the biltong value chain in the Western Cape, South Africa
- A conceptual approach to increase competitiveness in a typical South African manufacturing SME
- Effect of utilising different concentrations of food grade vinegar as preservative on the quality of beef
- Combined boiling and irradiation treatment on the shelf life and safety of Ready-to-eat bovine tripe
- Title Preservation of Tshidzimba, a cereal-legume composite porridge, through fermentation, canning and drying