Lab-scale optimisation of Kefir beverage production from mass-cultured and freeze-dried kefir grains by Latsky, Anneline

Subjects: “…Dissertations -- Food science…”
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Meat quality parameters of the impala (Aepyceros melampus) by Kritzinger, Brian

Subjects: “…Wildlife as food…”
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The influence of dehydration conditions on the quality of dried bell peppers (Capsicum annuum) by Sigge, G. O.

Subjects: “…Dissertations -- Food science…”
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An organoleptic evaluation of apple volatiles by Hurndall, Richard

Subjects: “…Food -- Sensory evaluation…”
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Studies in verband met verkitsing van rooibostee (Aspalathus linearis) by Joubert, Elizabeth

Subjects: “…Dissertations -- Food science…”
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Impact of selected environmental factors on E.coli growth in river water and an investigation of carry-over to fresh produce by Van Blommestein, Anneri

Subjects: “…Food Science…”
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The chemical profiling of boar taint within entire male pigs in the Western Cape, South Africa by Bussmann, Karla

Subjects: “…Food -- Sensory evaluation…”
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The antioxidant activity of South African wines in different test systems as affected by cultivar and ageing by De Beer, Dalene

Subjects: “…Theses -- Food science…”
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Use of near infrared spectroscopy (NIRS) and spectrophotometric methods in quality control of green rooibos (Aspalathus Linearis) and honeybush (Cyclopia Genistoides) by Botha, Mariza

Subjects: “…Theses -- Food science…”
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Chemical, sensory and consumer analysis of cork taint in South African wines by Van Eeden, Petrus Rabe

Subjects: “…Theses -- Food science…”
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Near infrared hyperspectral imaging and chemometrics for exploration and classification of whole wheat kernels by Du Toit, Gerida

Subjects: “…Theses -- Food science…”
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Detection of Enterobacter sakazakii in South African food products by Kemp, Francisca

Subjects: “…Theses -- Food science…”
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Optimisation of propionibacterial ECP production and the influence of propionibacteria on the UASB granulation process by Joubert, Hannarine

Subjects: “…Theses -- Food science…”
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Preservation techniques and carbon and nitrogen growth enhancement of batch cultivated UASB granules by Cameron, Michelle

Subjects: “…Theses -- Food science…”
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Development of value-added products using the neck flesh of Cape Hake (Merluccius Capensis) by Van der Merwe, Marla

Subjects: “…Theses -- Food science…”
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Extracellular polymer extraction and analysis from UASB granules and batch produced anaerobic granular sludge by Van Eeden, Alida Elizabeth

Subjects: “…Theses -- Food science…”
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Near infrared (NIR) hyperspectral imaging and X-ray computed tomography combined with statistical and multivariate data analysis to study Fusarium infection in maize by Williams, Paul James

Subjects: “…Theses -- Food science…”
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HPLC method development for characterisation of the phenolic composition of Cyclopia subternata and C. maculata extracts and chromatographic fingerprint analysis for quality contro... by Schulze, Alexandra Elizabeth

Subjects: “…Theses -- Food science…”
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The effect of genotype and rearing system on chicken meat quality by Joubert, Sunett

Subjects: “…Theses -- Food science…”
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Postharvest physiology and effects of modified atmosphere packaging and anti-browning treatment on quality of pomegranate arils and aril-sac (CV. Bhagwa) by Aindongo, Wilhelmina Vulikeni

Subjects: “…Theses -- Food science…”
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