Full Record
Back to Search Results
Title: Product development and sensory evaluation of a meat pie filling with lupin / by Verity Zweck.
Author: Zweck, Verity. ; Curtin University of Technology.
Year: 1988.
Description: 52 p. : 30 cm.
Subject: Meat products. ; Sensory evaluation. ; Quality controls. ; Food products. ; Lupins.
Notes: "Submitted to Dr. F.V. Flanagan, Department of Home and Consumer Studies, Curtin University of Technology" -- cover page.
Type: Book
Item Availability
Item Availability
{ 1 } items found
Result
Links
Status
Location
Shelf No
1 On Shelf Storage 633.31 ZWE
Similar Items
SQF 2000tm quality code: 1997 : a HACCP quality code for the food industry / [prepared by AGWEST Trade and Development]
SQF 2000tm quality code : a voluntary safe quality food code to assist primary producers and small food manufacturers increase their market competitiveness / Agwest Trade and Development.
Product development and sensory evaluation of lupin soup / By Danelle Smith.
Product development and sensory evaluation of lupin pasta / by Pan Yates.
Product development and sensory evaluation of popped lupins / by Monique Schweers.
Product development and sensory evaluation of lupin fibre enhanced hommus / By Nicole Taylor.
Food product development and evaluation of a lupin fibre enriched biscuit / By Angela Fraser.
Preliminary product development and sensory evaluation of a chickpea cattle / by Christine Iacobellis.
Food product development and sensory evaluation of percolated coffee flavoured soy milk / by Sharon Ying.
Product development and sensory evaluation of carob flavoured lupin milk / y Shana McKirdy.