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

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

Thesis (MSc Food Sc)--University of Stellenbosch, 2011. === 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 content of 10%, i...

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Bibliographic Details
Main Author: Mapanda, Chrispin
Other Authors: Hoffman, L. C.
Format: Others
Language:en_ZA
Published: Stellenbosch : University of Stellenbosch 2011
Subjects:
Pork
Soya Protein
Dissertations > Food science
Theses > Food science
Soybean
Polony
Online Access:http://hdl.handle.net/10019.1/6792

Internet

http://hdl.handle.net/10019.1/6792

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