Now showing items 1-2 of 2
The effect of carbon monoxide on the colour stability and quality of yellowfin tuna (Thunnus Albacares) muscle
(Stellenbosch : Stellenbosch University, 2013-03)
ENGLISH ABSTRACT: Processors face the problem of extending the shelf-life of yellowfin tuna, while still maintaining the desirable bright red colour. Methods which have commonly been applied to meats and fish for shelf-life ...
The addition of rooibos tea extract (Aspalathus Linearis) as a natural antioxidant to South African Droëwors
(Stellenbosch : Stellenbosch University, 2013-12)
ENGLISH ABSTRACT: The effect of rooibos tea (Aspalathus linearis) extract (RBTE) as a natural antioxidant on the lipid and protein stability and sensory profile of traditional South African droëwors (dried sausage) was ...