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H C Schönfeldt

Showing results (1-10 of 9) with videos related to

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Food Chemistry|December 22, 2020
Cholesterol, fatty acids profile and the indices of atherogenicity and thrombogenicity of raw lamb and mutton offalB Pretorius, H C Schönfeldt
European Journal of Clinical Nutrition|November 4, 2010
Food composition data in health communicationH C Schönfeldt, N Gibson
Meat Science|November 9, 2011
Changes in the nutrient quality of meat in an obesity contextH C Schönfeldt, N Gibson
Meat Science|December 1, 2010
Effect of age and cut on cooking loss, juiciness and flavour of South African beefH C Schönfeldt, P E Strydom
Meat Science|December 1, 2010
Effect of age and cut on tenderness of South African beefH C Schönfeldt, P E Strydom
Food Chemistry|September 5, 2017
The role of traditional foods in food-based dietary guidelines - A South African case study on maas (cultured milk)Z Du Plooy, H C Schönfeldt, N Hall
Meat Science|July 30, 2010
Effect of age and cut on the nutritional content of South African beefH C Schönfeldt, R T Naudé, E Boshoff
Meat Science|November 9, 2011
Cooking- and juiciness-related quality characteristics of goat and sheep meatH C Schönfeldt, R T Naudé, W Bok, et al.
Meat Science|November 9, 2011
Flavour- and tenderness-related quality characteristics of goat and sheep meatH C Schönfeldt, R T Naudé, W Bok, et al.
Pageof 1

Showing results (1-10 of 9) with videos related to

Sort By:
Pageof 1
Food Chemistry|December 22, 2020
Cholesterol, fatty acids profile and the indices of atherogenicity and thrombogenicity of raw lamb and mutton offalB Pretorius, H C Schönfeldt
European Journal of Clinical Nutrition|November 4, 2010
Food composition data in health communicationH C Schönfeldt, N Gibson
Meat Science|November 9, 2011
Changes in the nutrient quality of meat in an obesity contextH C Schönfeldt, N Gibson
Meat Science|December 1, 2010
Effect of age and cut on cooking loss, juiciness and flavour of South African beefH C Schönfeldt, P E Strydom
Meat Science|December 1, 2010
Effect of age and cut on tenderness of South African beefH C Schönfeldt, P E Strydom
Food Chemistry|September 5, 2017
The role of traditional foods in food-based dietary guidelines - A South African case study on maas (cultured milk)Z Du Plooy, H C Schönfeldt, N Hall
Meat Science|July 30, 2010
Effect of age and cut on the nutritional content of South African beefH C Schönfeldt, R T Naudé, E Boshoff
Meat Science|November 9, 2011
Cooking- and juiciness-related quality characteristics of goat and sheep meatH C Schönfeldt, R T Naudé, W Bok, et al.
Meat Science|November 9, 2011
Flavour- and tenderness-related quality characteristics of goat and sheep meatH C Schönfeldt, R T Naudé, W Bok, et al.
Pageof 1