Sensory characteristics of wholegrain and bran-rich cereal foods – A review
Heiniö, R.L., Noort, M.W.J., Katina, K., Alam, S.A., Sozer, N., de Kock, H.L., Hersleth, M., Poutanen, K.
Published in Trends in food science & technology (01.01.2016)
Published in Trends in food science & technology (01.01.2016)
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Enhancement of poultry meat : trends, nutritional profile, legislation and challenges
Coorey, R., Tan, S.M., Dykes, G.A., Buys, E.M., De Kock, H.L.
Published in South African journal of animal science (01.01.2018)
Published in South African journal of animal science (01.01.2018)
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Journal Article
Effect of dietary conjugated linoleic acid supplementation on the technological quality of backfat of pigs
Bothma, C., Hugo, A., Osthoff, G., Joubert, C.C., Swarts, J.C., de Kock, H.L.
Published in Meat science (01.06.2014)
Published in Meat science (01.06.2014)
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Reaction to boar odour by different South African consumer groups
de Kock, H.L, van Heerden, S.M, Heinze, P.H, Dijksterhuis, G.B, Minnaar, A
Published in Meat science (01.12.2001)
Published in Meat science (01.12.2001)
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Journal Article
Liking, salt taste perception and use of table salt when consuming reduced-salt chicken stews in light of South Africa's new salt regulations
De Kock, H.L, E.H. ZandstraauthorConsumer Science, Unilever R&D Vlaardingen, The Netherlands, N. SayedauthorNutrition & Health, Unilever South Africa, South Africa, E. Wentzel-ViljoenauthorCentre of Excellence for Nutrition, North-West University, Private Bag X6001, Potchefstroom, 2520, South AfricaMedical Research Council Research Unit for Hypertension and Cardiovascular Disease, Faculty of Health Sciences, North-West University, Private Bag X6001, Potchefstroom, 2520, South Africa
Year of Publication 2015
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Year of Publication 2015
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