Trans fatty acid content in used vegetable cooking oil and food safety hygiene practices of informal food vendors in Warwick Triangle, Durban

Rubushe, Mthokozisi

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Durban University of Technology

Trans fatty acid content in used vegetable cooking oil and food safety hygiene practices of informal food vendors in Warwick Triangle, Durban

dc:creator Rubushe, Mthokozisi

dc:date2023

Abstract

dc:description

Dissertation submitted in fulfilment of the requirements of the Master of Applied Science in Food and Nutrition in the Department of Food and Nutrition: Consumer Sciences in the Faculty of Applied Sciences at the Durban University of Technology, 2023.

Author and committee

dc:creator, dc:contributor.*

Author dc:creator: Rubushe, Mthokozisi
Contributors dc:contributor: Napier, Carin E.
Mdluli, Phumlane Selby

Subjects

dc:subject × 9

Rights

Language dc:language: en

Identifiers

dc:identifier.*

Identifier: https://doi.org/10.51415/10321/4801
OAI identifier oai:identifier: oai:openscholar.dut.ac.za:10321/4801

Chain of custody

source

Harvested from: Durban University of Technology
Base URL: openscholar.dut.ac.za/server/oai/request
Last updated: 2026-07-27
Source record: OAI-PMH GetRecord

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citation

Rubushe, Mthokozisi. Trans fatty acid content in used vegetable cooking oil and food safety hygiene practices of informal food vendors in Warwick Triangle, Durban. 2023. https://hdl.handle.net/10321/4801

Trans fatty acid content in used vegetable cooking oil and food safety hygiene practices of informal food vendors in Warwick Triangle, Durban

Abstract

Author and committee

Subjects

Rights

Identifiers

Chain of custody

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