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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Format: | Others |
Language: | en_ZA |
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Stellenbosch : University of Stellenbosch
2011
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Online Access: | http://hdl.handle.net/10019.1/6792 |