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  • The pH- and freezing point values of milk in the Western and Southern Cape and factors affecting these values
    颁布单位：[University of the Free State] |  颁布时间：2003 |  实施时间：2003 |  学科分类：[["Dissertation, (M.Sc.Agric., (Food, Science))--University, of, the, Free, State,, 2003","pH","Freezing, point","Physical, property","Colligative, property","Specification","Milk, --, Analysis","Milk, --, Composition","Milk, --, Freezing, point"]]
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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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  • Determination of the malting and milling performance of sorghum cultivars
    颁布单位：[University of the Free State] |  颁布时间：2001 |  实施时间：2001 |  学科分类：[["Sorghum","Malting","Physical, properties","Tangential, abrasive, dehulling, device","Roller, milling","Diastatic, power","Germination","Abrasion/dehulling","Break, mills","Milling, losses","Viscosity","Sorghum, --, Milling","Sorghum, --, Processing","Dissertation, (M.Sc.Agric, (Food, Science))--University, of, the, Free, State,, 2001"]]
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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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  • Determining the canning quality of small seeded white beans (Phaseolus vulgaris L.)
    颁布单位：[University of the Free State] |  颁布时间：1999 |  实施时间：1999 |  学科分类：[["Drybeans","Small, seeded, white, beans","Canning, quality","Microcanning, method","GxE, interactions","Principal, components","Canonical, correlations","Canonical, variate, analysis","AMMI, analysis","Common, bean, --, Preservation","Common, bean, --, Quality","Canning, and, preserving","Thesis, (Ph.D., (Food, Science))--University, of, the, Free, State,, 1999"]]
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  • Die belang van giste tydens weifermentasie
    颁布单位：[University of the Free State] |  颁布时间：1997 |  实施时间：1997 |  学科分类：[["Yeasts","Dairy, processing","Whey, --, Fermentation","Yeast, fungi","Dissertation, (M.Sc.Agric., (Food, Science))--University, of, the, Free, State,, 1997"]]
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