Evaluation of packaging and freezing and thawing rates on the shelf-life stability of ostrich meat
Thesis (PhD (Food Sc))--Stellenbosch University, 2011. === ENGLISH ABSTRACT: Ostrich meat has become increasingly popular in South Africa and abroad, driven by the health conscious trend and ostrich meat’s natural low intramuscular fat, high polyunsaturated fatty acid and low cholesterol content....
| Main Author: | |
|---|---|
| Other Authors: | |
| Format: | Others |
| Language: | en_ZA |
| Published: |
Stellenbosch : Stellenbosch University
2011
|
| Subjects: | |
| Online Access: | http://hdl.handle.net/10019.1/18116 |