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  1. 1
    Investigation of the rigor process of beef muscles and development of recommended aging times for key muscles
    by Kwan, Siou Yong
    Published 2015
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  2. 2
    Evaluation of cleaning procedures for allergen control in a food industry environment
    by Wang, Xin
    Published 2018
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  3. 3
    The Effect of Distillation Conditions and Molasses Concentration on the Volatile Compounds of Unaged Rum
    by Mulye, Sumedha
    Published 2019
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  4. 4
    Development of lactic-fermented vegetable and meat combinations hat exploit endogenous vegetable nitrate to cure the meat
    by Zhao, Zhiyu
    Published 2018
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  5. 5
    Adding value to New Zealand eels by aquaculture
    by Hirt-Chabbert, Jorge Andrés
    Published 2011
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  6. 6
    Accelerated seasoning of Manuka and Oak Wood chips destined for wine and spirit flavour
    by Sun, Zhongyi
    Published 2013
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  7. 7
    Determination of the effect of lyophilised kiwifruit on digestion of protein: in vitro and in vivo
    by Donaldson, Bruce William
    Published 2013
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  8. 8
    Development of model cured fermented fish sausage from Albacore tuna
    by Bourke, Rosely
    Published 2012
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  9. 9
    Colorimetric determination of muscle glycogen in slaughter animals
    by Deng, Yuanyuan
    Published 2011
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  10. 10
    Fate of vitamin C in commercial fruit juices
    by Nagra, Surinder
    Published 2008
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  11. 11
    Development of a cheap and rapid method to determine calcium in milk fractions in an industrial environment
    by Kaur, Daljit
    Published 2009
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  12. 12
    Flavour of wine treated with toasted New Zealand woods
    by Mahajan, Ishita
    Published 2010
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  13. 13
    Effect of automated pre rigor stretching on beef tenderness development
    by Pen, Satyavisal
    Published 2012
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  14. 14
    Snack Food Development With Single Phase Extrusion-cooking Technology
    by Kwok, Kristy
    Published 2016
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  15. 15
    Effect of resin extraction on toasted wood flavours in wine
    by Kang, Sung-Woog
    Published 2010
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  16. 16
    The effects of alternating electric fields on wine
    by Lu, Xiaohua
    Published 2013
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  17. 17
    Development of model fermented fish sausage from New Zealand marine species
    by Khem, Sarim
    Published 2010
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  18. 18
    Physicochemical and Microbiological Properties of an Innovative Fermented Mussel Food Product, Perna
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  19. 19
    Rapid on-line Glycogen measurement and prediction of ultimate pH in slaughter beef
    by Lomiwes, Dominic
    Published 2010
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  20. 20
    Sous vide lamb shank modelling and process improvement
    by Yan, Wen
    Published 2011
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