n Anatomiese studie van Vitis-wortels, gesond en beskadig deur Filloksera by Britz, C. J.

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Hesed in die Psalms by Britz, P. J.

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Die ekstraksie van uraan vanuit 'n waterige nitraatoplossing met tributielfosfaat geadsorbeer op koolwaterstof krale en met ioonuitruilingsmateriale by Britz, A. J.(Andries Johannes)

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Impact of low-frequency high-power ultrasound on spoilage and potentially pathogenic dairy microbes by Cameron, Michelle

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UASB granulation enhancement by microbial inoculum selection and process induction by Lamprecht, Corne

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Impact of processing temperatures on survival of microbial contaminants from pasteurised milk by Dumalisile, Pholisa

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Profiling of potential pathogens from Plankenburg river water used for the irrigation of fresh produce by Kikine, Tshepo Neo Ferdinard

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Anti-microbial activity of rooibos tea (Aspalathus linearis) on food spoilage organisms and potenial pathogens by Schepers, Sonette

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Integration of anaerobic biological and advanced chemical oxidation processes to facilitate biodegradation of fruit canning and winery wastewaters by Sigge, G. O.

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Mass cultivation and activity of kefir grains by Schoevers, Anine

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Natural bio-antimutagenic activity of rooibos tea (Aspalathus linearis) as expressed by the Ames, Toxi-Chromo and SOS-Chromo tests by Standley, Lauren

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Application of biogranules in the anaerobic treatment of distillery effluents by O'Kennedy, Onicha Deborah

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Characterisation and utilisation of microbes in the production of fish sauce and paste by Lubbe, Beatrix

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Microbial content stability and inhibitory effects of antimicrobials on the shelf-life of high moisture dried fruit by Engelbrecht, Sanneliza

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Optimisation of propionibacterial ECP production and the influence of propionibacteria on the UASB granulation process by Joubert, Hannarine

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Preservation techniques and carbon and nitrogen growth enhancement of batch cultivated UASB granules by Cameron, Michelle

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Selection and metabolic characterization of mesophylic starter cultures for optimizing the sensory attributes of fruit flavoured Maas by Arendse, Garron Mark

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The inhibitory activity and sensory properties of kefir, targeting the low-income African consumer market by Van Wyk, Juliette

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Influence of different preservation techniques and packaging materials on the activity of stored Kepi grains by Cilliers, Annamie

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Studies of traditional cheese and fermented milks by Robinson, R. K. (Richard Kenneth)

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