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  • The effect of sodium reduction on the chemical, microbial and sensory quality of prominent South African processed meat products
    颁布单位：[University of the Free State] |  颁布时间：2016 |  实施时间：2016 |  学科分类：[["Thesis, (Ph.D., (Microbial,, Biochemical, and, Food, Biotechnology)--University, of, the, Free, State,, 2016","High, blood, pressure","Sodium, reduction","Sodium, replacement","Processed, meats","Pork","Microbial, stability","Chemical, stability","Sensory, quality","Meat, industry, and, trade, --, South, Africa","Food, --, Sodium, content","Meat, --, Quality, --, South, Africa"]]
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  • Fruit quality of South African cactus pear cultivars
    颁布单位：[University of the Free State] |  颁布时间：2010 |  实施时间：2010 |  学科分类：[["Cactus, pear","Physical/chemical, parameter","Sensory, analysis","Fruit, mass","Pulp, percentage","Pulp, pH","Total, soluble, solids","Titratable, acid","Glucose","Fructose","Opuntia","Prickly, pears, --, Quality, --, South, Africa","Glucose","Fructose","Dissertation, (M.Sc., (Microbial,, Biochemical, and, Food, Biotechnology))--University, of, the, Free, State,, 2010"]]
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