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Ms. Sune Henning

Position: Lecturer

Faculty: Applied Sciences

Department: Food Technology

Tel: +27 21 959 6776(office)

Email:hennings@cput.ac.za

ORCID ID: orcid.org/0000-0002-3624-4467



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Collection's Items (Sorted by Submit Date in Descending order): 1 to 9 of 9
Issue DateTitleAuthor(s)
2016Physico-chemical properties of reduced-fat beef species sausage with pork back fat replaced by pineapple dietary fibres and water.Henning, Suné. S. C; Hoffman, Louwrens. C; Tshalibe, Prince
2007Muscle pH and temperature changes in hot- and cold-deboned ostrich (Struthio camelus var. domesticus) Muscularis gastrocnemius, pars interna and Muscularis iliofibularis during the first 23 h post-mortemHoffman, LC ; Britz, Trevor J ; Botha, Sune C 
2008Effects of post mortem temperature on rigor tension, shortening and pH in ostrich muscleHoffman, LC ; Britz, Trevor J ; Botha, Sune C 
2006Effect of hot-deboning on the physical quality characteristics of ostrich meatHoffman, LC ; Britz, Trevor J ; Botha, Sune C 
2009Effect of bleeding method and low voltage electrical stimulation on meat quality of ostrichesHoffman, Louwrens C ; Cloete, Schalk W.P ; van Schalkwyk, SJ ; Botha, Sune C 
2006Sensory properties of hot-deboned ostrich (Struthio camelus var. domesticus) Muscularis gastrocnemius, pars internaHoffman, LC ; Botha, Sune C ; Britz, Trevor J 
2007Physical meat quality characteristics of hot-deboned ostrich (Struthio camelus var. domesticus) Muscularis gastrocnemius, pars interna during post-mortem agingBotha, Sune C ; Hoffmana, LC ; Britz, Trevor J 
Jul-2014Proximate composition of cooked vs raw South African Cape snoek (Thyrsites atun)Henning, SS 
2013A review of Kudoa-induced myoliquefaction of marine fish species in South Africa and other countriesHenning, SS ; Hoffman, L ; Manley, M 
Collection's Items (Sorted by Submit Date in Descending order): 1 to 9 of 9