Now showing items 1-1 of 1

  • Utilisation of pork rind and soya protein in the production of polony 

    Mapanda, Chrispin (Stellenbosch : University of Stellenbosch, 2011-03)
    ENGLISH ABSTRACT: The purpose of this study was to determine whether acceptable polony can be manufactured with varying quantities of chicken mechanically recovered meat (MRM), soya flour and pork rind to a fixed protein ...