Physico-chemical, microbiological, textural and sensory attributes of matured game salami produced from springbok (Antidorcas marsupialis), gemsbok (Oryx gazella), kudu (Tragelaphus strepsiceros) and zebra (Equus burchelli) harvested in Namibia

Publication | Closed Access

DOI

Citations

References

2010

Year

Diana L. van Schalkwyk, Kenneth McMillin, M. Booyse, R. Corli Witthuhn, Louwrens C. Hoffman

Meat Science

Sensory AttributesEngineeringAquacultureMatured Game SalamiMicrobiologySymbiosisFood QualityOryx Gazella