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The effect of different sodium reduction strategies on the chemical, microbial and sensory quality of a traditional South African sausage

颁布单位：[University of the Free State] | 颁布时间：2019 | 实施时间：2019 | 学科分类：[["Boerewors","Sodium","Sodium, reduction","Sodium, replacement","Microbial, stability","Chemical, stability","Lipid, stability","Colour, stability","Sensory, quality","Dissertation, (M.Sc., (Food, Science))--University, of, the, Free, State,, 2019"]]

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Verification of the South African pork classification system

颁布单位：[University of the Free State] | 颁布时间：2019 | 实施时间：2019 | 学科分类：[["Pigs","Meat, quality","Fat, quality","South, Africa","Classification","PORCUS","Hennessey, Grading, Probe","Dissertation, (M.Sc., (Food, Science))--University, of, the, Free, State,, 2019"]]

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Age gelation within UHT milk

颁布单位：[University of the Free State] | 颁布时间：2018 | 实施时间：2018 | 学科分类：[["Dissertation, (M.Sc., (Food, Science))--University, of, the, Free, State,, 2018","Age, gelation","Milk","Shelf, life"]]

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Isolation and characterization of lytic bacteriophages, a potential alternative for bovine mastitis control

颁布单位：[University of the Free State] | 颁布时间：2018 | 实施时间：2018 | 学科分类：[["Dissertation, (M.Sc., (Food, Science))--University, of, the, Free, State,, 2018","Mastitis","Treatment","Antimicrobial, susceptibility, profile","Lytic, bacteriophages","Control"]]

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The effect of HACCP implementation on the microbial profile of a poultry abattoir

颁布单位：[University of the Free State] | 颁布时间：2001 | 实施时间：2001 | 学科分类：[["Poultry","Pathogens","Spoilage, bacteria","Microbial, profile","Quality","Contamination","Food, contamination","Poultry, --, Microbiology","Hazard, Analysis, and, Critical, Control, Point, (Food, safety, system)","Dissertation, (M.Sc., (Food, Science))--University, of, the, Free, State,, 2001"]]

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The effect of irradiation and elevated temperature on the ripening of cheddar cheese

颁布单位：[University of the Free State] | 颁布时间：2001 | 实施时间：2001 | 学科分类：[["Lypolysis","Proteolysis","Enzymes","Sensorical","Irradiation","RP-HPLC","TBA-value","Free, fatty, acids","Taste","Urea-PAGE","Cheese, --, Microbiology","Cheesemaking","Dissertation, (M.Sc., (Food, Science))--University, of, the, Free, State,, 2001"]]

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The occurrence and diversity of yeasts in commercial yoghurt

颁布单位：[University of the Free State] | 颁布时间：2001 | 实施时间：2001 | 学科分类：[["Yeast","Yogurt","Food, spoilage","Dairy, products, industry","Dissertation, (M.Sc., (Food, Science))--University, of, the, Free, State,, 2002"]]

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Participatory development of an indigenous goat cheese product: monitoring of the chemical, nutritional and microbiological quality from milk to cheese

颁布单位：[University of the Free State] | 颁布时间：2001 | 实施时间：2001 | 学科分类：[["Indigenous, goats,","Saanen, goats","Milk","Cheese","Quality","Microbiological,","Chemical,","Nutritional","Sensory","Goat, milk","Goat, cheese","Dairy, products, --, Composition","Goat, industry, --, South, Africa","Dissertation, (M.Sc., (Food, Microbiology))--University, of, the, Free, State,, 2001"]]

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A comparative study of proteolysis in cheddar cheese and yeast-inoculated cheddar cheese during ripening

颁布单位：[University of the Free State] | 颁布时间：2000 | 实施时间：2000 | 学科分类：[["Proteolysis","Yeast-inoculated","Sensorical","HPLC","Gelfiltration, chromatography","Urea-PAGE","Chemical","Flavour","Cheese, --, Microbiology","Proteins, --, Metabolism","Proteolytic, enzymes","Debaryomyces, hansenii,","Dissertation, (M.Sc., (Food, Science))--University, of, the, Free, State,, 2000"]]

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Significance of lipids in fermented meat technology

颁布单位：[University of the Free State] | 颁布时间：1999 | 实施时间：1999 | 学科分类：[["Fermentation","Sausage","Salami","Fatty, acids","Oxidative, stability","Storage, temperature","Pork","Ostrich","Sheep","PUFA, levels","Processed, foods","Food, spoilage","Food, conservation","Dissertation, (M.Sc., Agric., (Food, Science))--University, of, the, Free, State,, 1999"]]

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