Full Text Available
Note: Clicking the button above will open the full text document at the original institutional repository in a new window.
The manipulation of ostrich meat quality, composition and shelf life
Thesis (MScVoedselwet)--University of Stellenbosch, 2003.
Saved in:
| Main Author: | |
|---|---|
| Other Authors: | |
| Format: | Thesis |
| Language: | en_ZA |
| Published: |
Stellenbosch : University of Stellenbosch
2011
|
| Subjects: | |
| Tags: |
No Tags, Be the first to tag this record!
|
Similar Items: The manipulation of ostrich meat quality, composition and shelf life
- Reproduction criteria and meat quality of South African Black (Struthio Camelus var. Domesticus), Zimbabwean Blue (Struthio Camelus Australis) and South African Black X Zimbabwean Blue ostriches
- The effects of hot-deboning on the physical meat quality and microbial quality and safety of ostrich (Struthio camelus) meat
- The effects of hot-deboning on the physical quality characteristics of ostrich (Struthio camelus) Muscularis gastrocnemius, pars interna and Muscularis iliofibularis
- The microbiology of ostrich meat with reference to prevalent microbial growth and bruises in carcasses
- Effect of cottonseed oilcake meal on ostrich growth performance, meat chemical composition and sensory attributes
- Development of value added ostrich (Struthio Camelus) meat products