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    The effect of feed withdrawal on the meat quality of sheep 

    Navarathna, Sisira Parakrama (Lincoln University, 2000)
    Forty female Perendale lambs (live weight 27.24 Kg ±1.68, approx. 8 months old) were transported for 4h to the Lincoln University farm two days prior to the start of feed withdrawal. On arrival they were weighed, tagged ...
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    Incorporation of mushroom powder into cereal food products 

    Lu, Xikun (Lincoln University, 2018-03)
    Convenient cereal derived foods are becoming more popular in terms of consumer interest, however they can be considered as nutritionally imbalanced. For instance, cereal products which are mainly derived from refined flour, ...
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    The effects of cereal brans, pseudocereal and enzymes on the Chinese steamed bread dough and bread quality 

    Liu, Wenjun (Lincoln University, 2018-04-30)
    The effect of incorporation of wheat bran, oat bran and buckwheat into Chinese steamed bread on dough rheology and quality were investigated. The additon of bran and buckwheat flour into wheat flour can influence the dough ...
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    Boysenberry pomace as a source of antioxidant and dietary fibre in an extruded products 

    Neupane, Akshaya (Lincoln University, 2016-08-15)
    Boysenberry, a Rubus hybrid (R.ursinus × R.idaeus), was processed to acquire its pomace. Pomace was used to prepare extruded breakfast cereal products with maize and rice bases. In total 8 types of products were made: maize ...
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    Performance versus values in sustainability transformation of food systems 

    Alroe, H. F.; Sautier, M.; Legun, K. A.; Whitehead, Jay; Noe, E.; Moller, H.; Manhire, J. (MDPI, 2017-02-23)
    Questions have been raised on what role the knowledge provided by sustainability science actually plays in the transition to sustainability and what role it may play in the future. In this paper we investigate different ...
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    Comparison of New Zealand (South Island) and Australian (Tasmanian) walnut cultivars: An organoleptic and biochemical study. 

    Vanhanen, Leo P. (Lincoln University, 2010)
    Seven different cultivars of walnuts (Juglans regia L.) grown in Australia (Tasmania) were compared with 6 cultivars grown in New Zealand (Canterbury). A preliminary assessment of the physical attributes and taste of all ...
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    Antioxidative effects of mango wastes on shelf life of pork products 

    Le, Hung Minh (Lincoln University, 2012)
    Peel and kernel often discarded during mango processing, are potential sources of antioxidants and could be utilised as additives to preserve meat products. The cultivar, physicochemical characteristics and stage of maturity ...
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    Farm resilience for sustainable food production: a conceptual framework 

    Moller, H.; Darnhofer, I.; Fairweather, John R. (Lincoln University, 2008-09)
    So far resilience work has mostly focused on regional‐scale, extensively managed ecosystems. Weargue that, as over 40% of the earth’s surface is used for agriculture, it would be fruitful to apply resiliencethinking to ...
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    Nait: barriers and opportunities for New Zealand sheep farmers 

    Young, Richard (Lincoln University. Faculty of Commerce. Kellogg Rural Leaders Programme., 2011)
    New Zealand's agricultural sector is critically important to New Zealand's economic future. For Primary Sector and Economic Growth we must give assurances to our trading partners that New Zealand protein products are ...
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    ‘Connecting with the conscientious consumer' 

    Johnson, Mary (Lincoln University. Faculty of Commerce. Kellogg Rural Leaders Programme., 2013)
    The following report has been completed as part of my participation in the 2013 Kellogg Rural Leaders Programme. The scope of this individual research project was to select a topic of interest to the participant and spend ...
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    AuthorBrennan, Charles S. (36)Savage, Geoffrey P. (23)Brennan, Margaret A. (20)Torrico, Damir (17)Fuentes, S. (14)Gooneratne, Sarojith R. (11)Vanhanen, Leo P. (11)Gonzalez Viejo, C. (10)Hussain, Malik (10)Mason, Susan L. (10)... View MoreKeyword
    0908 Food Sciences (178)
    090801 Food Chemistry and Molecular Gastronomy (excl. Wine) (49)090803 Food Nutritional Balance (32)090805 Food Processing (25)1111 Nutrition and Dietetics (21)Food Science (19)Animals (18)090802 Food Engineering (17)090899 Food Sciences not elsewhere classified (16)0702 Animal Production (15)... View MoreDate Issued2020 - 2021 (59)2010 - 2019 (108)2000 - 2009 (11)
    This service is managed by Learning, Teaching and Library
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