Combined boiling and irradiation treatment on the shelf life and safety of Ready-to-eat bovine tripe

Description

Please read the abstract in the 00front part of this document / Dissertation (MSc (Food Science))--University of Pretoria, 2007. / Food Science / unrestricted

Links & Downloads

1. http://hdl.handle.net/2263/23757
2. Parry-Hanson, A 2006, Combined boiling and irradiation treatment on the shelf life and safety of Ready-to-eat bovine tripe, MSc dissertation, University of Pretoria, Pretoria, viewed yymmdd < http://hdl.handle.net/2263/23757 >
3. http://upetd.up.ac.za/thesis/available/etd-04042007-162719/

Tags

Cookery (variety meats)

Food shelf-life dating

Tripe preservation

UCTD

Additional Fields

Identifer	oai:union.ndltd.org:netd.ac.za/oai:union.ndltd.org:up/oai:repository.up.ac.za:2263/23757
Date	04 April 2007
Creators	Parry-Hanson, Angela Araba Bondzewaa
Contributors	Prof E M Buys, [e-mail]
Source Sets	South African National ETD Portal
Detected Language	English
Type	Dissertation
Rights	© 2006, University of Pretoria. All rights reserved. The copyright in this work vests in the University of Pretoria. No part of this work may be reproduced or transmitted in any form or by any means, without the prior written permission of the University of Pretoria.