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Host genetics and haemoparasite diversity in the common warthog (Phacochoerus africanus) from South Africa
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Interrelationships of warthogs (Phacochoerus africanus), Ornithodoros ticks and African swine fever virus in South Africa
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Studies on the biology and ecology of the warthog 'Phacochoerus Aethiopicus Sundevalli' Lonnberg, 1908 in Zululand
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Evidence for infection with hepatitis E-related viruses in free-ranging warthogs (Phacochoerus africanus)
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Factors affecting warthog (Phacochoerus africanus) occupancy with presence of aardvark (Orycteropus afer) as a keystone species
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Detection and Characterization of Mycobacterial Infections Occurring in Phacochoerus africanus (Gmelin, 1788) (Common Warthog)
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The prevalence of helminths in warthogs, bushpigs and some antelope species in Limpopo Province, South Africa
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The effect of honeybush (Cyclopia subternata) extract in dry-cured and fermented warthog salami with reduced added nitrate
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Meat quality characteristics of male and female common eland (Tragelaphus oryx)
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Public Health Issues And Observations Made During Meat Inspection At Bodija Municipal Abbatoir, Ibadan, Oyo State, Nigeria
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Utilisation and influence of condiments prepared from fermented legumes on quality profile of meat
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The authentication of regionally unique South African lamb
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The effect of muscle type and ageing on Near Infrared (NIR) Spectroscopy classification of game meat species using a portable instrument
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The manipulation of ostrich meat quality, composition and shelf life
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Factors affecting the composition of long-chain fatty acids in the African buffalo (Syncerus caffer)
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A comparison of the quality characteristics of goat meat with that of sheep meat
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Meat quality parameters of the impala (Aepyceros melampus)
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Morphometric and carcass quality of chinchilla rabbits slaughtered at defined age
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The effects of exogenous factors and post mortem interventions to improve beef quality of Sudanese Baggara cattle
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Development and quality evaluation of danbunama (meat floss) - a Nigerian shredded meat product
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The effects of hot-deboning on the physical quality characteristics of ostrich (Struthio camelus) Muscularis gastrocnemius, pars interna and Muscularis iliofibularis
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Improving the meat quality of Blesbok (Damaliscus Dorcas Phillipsi) and Springbok (Antidorcas Marsupialis) through enhancement with inorganic salts
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The effects of hot-deboning on the physical meat quality and microbial quality and safety of ostrich (Struthio camelus) meat
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Assessment of quail meat nuggets prepared with ocimum gratissimum extract
