Author: Hoffman, Louwrens C.
Similar Items: Utilisation of pork rind and soya protein in the production of polony
- Nutritional and functional quality of South African dry-based soya protein foods
- Evaluation and standardisation of laboratory methods used for determining the degree of soya processing
- The use of fibrolytic enzymes in maize-soya based broiler diets
- Nutritional composition of carcass cuts in fresh South African pork
- INFLUENCE OF STARTER NITROGEN APPLICATION ON YIELDS OF TWO SOYA BEAN VARIETIES GROWN ON FERRIC LUVISOL IN OYO STATE, NIGERIA
- Heat inactivation and survival of Listeria monocytogenes during polony production and shelf life