Author: Hoffman, Louwrens C.
Similar Items: Production of salami from meat of aquatic and terrestrial mammals
- The effect of electrical inputs during beef processing on resultant meat quality
- The ostrich as meat animal : anatomical and muscle characteristics
- The use of near infrared reflectance spectroscopy (NIRS) for the chemical analysis of meat and feedstuffs
- The effect of honeybush (Cyclopia subternata) extract in dry-cured and fermented warthog salami with reduced added nitrate
- Reproduction criteria and meat quality of South African Black (Struthio Camelus var. Domesticus), Zimbabwean Blue (Struthio Camelus Australis) and South African Black X Zimbabwean Blue ostriches
- The effect of transport on live weight loss, meat quality and blood haematology in slaughter ostriches