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Results:
1-7
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Results: 7
Authors:
MCGILL AEJ
Citation: Aej. Mcgill, NEW PARTNERSHIPS WITH INDUSTRY THROUGH A REWORKED SANDWICH SCHEME, Food Australia, 50(1), 1998, pp. 39-43
Authors:
DEKOCK HL
MINNAAR A
BESTER BH
MCGILL AEJ
Citation: Hl. Dekock et al., LABORATORY AND FIELD CONSUMER EVALUATION RELATIONSHIPS FOR MENU ITEMSPROCESSED IN RETORTABLE TRAYS FOR QUANTITY FOODSERVICE, Journal of food science, 61(6), 1996, pp. 1303-1306
Authors:
WESLEY IJ
PACHECO F
MCGILL AEJ
Citation: Ij. Wesley et al., IDENTIFICATION OF ADULTERANTS IN OLIVE OILS, Journal of the American Oil Chemists' Society, 73(4), 1996, pp. 515-518
Authors:
MINNAAR A
TAYLOR JRN
MCGILL AEJ
Citation: A. Minnaar et al., HEAT-IRRADIATION COMBINATION PROCESSING AS AN EFFECTIVE METHOD OF PRODUCING HIGH-QUALITY SHELF-STABLE, LOW-ACID FOOD-PRODUCTS, Food control, 6(3), 1995, pp. 165-170
Authors:
WESLEY IJ
BARNES RJ
MCGILL AEJ
Citation: Ij. Wesley et al., MEASUREMENT OF ADULTERATION OF OLIVE OILS BY NEAR-INFRARED SPECTROSCOPY, Journal of the American Oil Chemists' Society, 72(3), 1995, pp. 289-292
Authors:
RANDALL PG
MANLEY M
MCGILL AEJ
TAYLOR JRN
Citation: Pg. Randall et al., RELATIONSHIP BETWEEN THE HIGH M(R) SUBUNITS OF GLUTENIN OF SOUTH-AFRICAN WHEATS AND END-USE QUALITY, Journal of cereal science, 18(3), 1993, pp. 251-258
Authors:
COLLINS SJ
BESTER BH
MCGILL AEJ
Citation: Sj. Collins et al., INFLUENCE OF PSYCHROTROPHIC BACTERIAL-GROWTH IN RAW-MILK ON THE SENSORY ACCEPTANCE OF UHT SKIM MILK, Journal of food protection, 56(5), 1993, pp. 418-425
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1-7
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