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Comparative assessment of beef, chevon and mutton biltong cured with ocimum gratissimum paste
Meat not processed after slaughter deteriorates, hence processing is needed to hinder microbial growth for longer shelf life in biltong. The study was carried out to comparatively assess responses of biltong from different meat types (beef, chevon and mutton) to Ocimum gratissimum paste (Ogp) as cur...
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2017
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