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The assessment of the physico-chemical, microbiological and kinetic parameters of acidulants used in the production of acidified dried sausages made from the meat of blesbok (Damaliscus pygargus phillipsi)

Thesis (MScFoodSc)--Stellenbosch University, 2015.

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Bibliographic Details
Main Author:	Van den Honert, Mathew Paul
Other Authors:	Hoffman, Louwrens C.
Format:	Thesis
Language:	en_ZA
Published:	Stellenbosch : Stellenbosch University 2015
Subjects:	Wildlife as food Wildlife as food > Microbiology Dried sausages > Preservation Damaliscus pygargus phillipsi UCTD
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Summary:	Thesis (MScFoodSc)--Stellenbosch University, 2015.

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