The effect of pale, soft and exudative (PSE) pork on the sensory quality characteristics of low fat bacon

Subjects: “…Bacon sensory evaluation…”
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The effect of pale, soft and exudative (PSE) pork and fat grading on physico-chemical characteristics of low fat bacon

Subjects: “…Bacon sensory evaluation…”
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Sensory profiling of selected Arabica coffees (Coffea arabica) of different Africa origins

Subjects: “…Sensory Evaluation…”
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Optimisation of kefir biomass and metabolite production in conjunction with sensory evaluation by Cerff, Jeanne

Subjects: “…Kefir -- Sensory evaluation…”
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Characterisation of the sensory profile of Cyclopia intermedia and optimisation of fermentation parameters for improved product quality by Bergh, Alexandra Jane

Subjects: “…Honeybush tea -- Sensory evaluation…”
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An organoleptic evaluation of apple volatiles by Hurndall, Richard

Subjects: “…Food -- Sensory evaluation…”
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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 inhibitory activity and sensory properties of kefir, targeting the low-income African consumer market by Van Wyk, Juliette

Subjects: “…Kefir -- Sensory evaluation…”
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Evaluation of tigernut (cyperus esculentus l., brown variety) flour in the production of wheat-tigernut composite biscuit by Elleason, Gifty

Subjects: “…Tigernut flour, Biscuits, Sensory evaluation, Parameters, Colour and Texture analysis…”
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Relating consumer preferences to sensory attributes of instant coffee

Subjects: “…Instant coffee sensory evaluation…”
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Die objektiewe evaluering van geurstowwe by Le Roux, J. (Jozua)

Subjects: “…Food -- Sensory evaluation…”
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Effects of steam treatment and storage on green honeybush quality by Alexander, Lara

Subjects: “…Honeybush tea -- Sensory evaluation…”
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The development, standardisation and acceptability of the traditional Tsonga-Shangaan dishes, Xigugu and Xiendla hi vomu for use in ethnic restaurants

Subjects: “…Sensory evaluation…”
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Development of sensory tools for quality grading of Cyclopia genistoides, C. longifolia, C. maculata and C. subternata herbal teas by Erasmus, Lene Mari

Subjects: “…Herbal teas -- Sensory evaluation…”
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Evaluating the properties of sensory tests using computer intensive and biplot methodologies by Meintjes, M. M. (Maria Magdalena)

Subjects: “…Food -- Sensory evaluation -- Statistical methods…”
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Quantification of genotypic variation and consumer segmentation related to fruit quality attributes in apple (Malus x domestica Borkh.) by Van der Merwe, Anreza

Subjects: “…Apples -- Sensory evaluation…”
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Investigation of the impact of commercial malolactic fermentation starter cultures on red wine aroma compounds, sensory properties and consumer preference by Malherbe, Sulette

Subjects: “…Sensory evaluation…”
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Clementine mandarin orange peel and pulp, grape pomace and seed extracts as potential preservatives for beef patties by Bambeni, Thandikhaya

Subjects: “…Beef -- Sensory evaluation…”
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Honeybush tea quality: Effect of water source and evaluation of NIR hyperspectral imaging as a tool to predict quality by Van Schoor, Helene Mijas

Subjects: “…Cyclopia -- Sensory evaluation…”
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