Publications by authors named "C Bothma"

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Developing an Acceptable Nixtamalised Maize Product for South African Consumers: Sensory, Survey and Nutrient Analysis.
Taylon Colbert, Carina Bothma, Wilben Pretorius, Alba du Toit

Foods· September 2024

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Hedonic evaluation and check-all-that-apply (CATA) question for sensory characterisation of stewed vegetable .
Lucil Hiscock, Carina Bothma, Arnold Hugo, Angeline van Biljon, Willem Sternberg Jansen van Rensburg

J Food Sci Technol· February 2020

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Intermediate added salt levels as sodium reduction strategy: Effects on chemical, microbial, textural and sensory quality of polony.
M Cluff, I A Kobane, C Bothma, C J Hugo, A Hugo

Meat Sci· November 2017

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The chemical, microbial, sensory and technological effects of intermediate salt levels as a sodium reduction strategy in fresh pork sausages.
MacDonald Cluff, Hannes Steyn, George Charimba, Carina Bothma, Celia J Hugo

J Sci Food Agric· September 2016

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Effect of dietary conjugated linoleic acid supplementation on the technological quality of backfat of pigs.
C Bothma, A Hugo, G Osthoff, C C Joubert, J C Swarts

Meat Sci· June 2014

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