The development, standardisation and acceptability of the traditional Tsonga-Shangaan dishes, Xigugu and Xiendla hi vomu for use in ethnic restaurants

The development, standardisation and acceptability of the traditional Tsonga-Shangaan dishes, Xigugu and Xiendla hi vomu for use in ethnic restaurants

The recent increase in the number of tourists interested in cultural and food tourism has meant that more authentic traditional foods ought to be on offer at cultural villages and ethnic restaurants. Shangana cultural village is an establishment where tourists can experience the Tsonga-Shangaan ethn...

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Bibliographic Details
Main Author: Malaza, Molly Thembi
Other Authors: Dr A T Viljoen
Published: 2013
Subjects:
Xigugu
Acceptability
Sensory evaluation
Recipe standardisation
Recipe development
Xiendla hi vomu
UCTD
Online Access:http://hdl.handle.net/2263/26577
Malaza, MT 2012, The development, standardisation and acceptability of the traditional Tsonga-Shangaan dishes, Xigugu and Xiendla hi vomu for use in ethnic restaurants, MConsumer Science dissertation, University of Pretoria, Pretoria, viewed yymmdd < http://hdl.handle.net/2263/26577 >
http://upetd.up.ac.za/thesis/available/etd-07232012-133141/

Internet

http://hdl.handle.net/2263/26577
Malaza, MT 2012, The development, standardisation and acceptability of the traditional Tsonga-Shangaan dishes, Xigugu and Xiendla hi vomu for use in ethnic restaurants, MConsumer Science dissertation, University of Pretoria, Pretoria, viewed yymmdd < http://hdl.handle.net/2263/26577 >
http://upetd.up.ac.za/thesis/available/etd-07232012-133141/

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