Publications
| Title | Abstract | Year(sorted ascending) Filter | PMID Filter |
|---|
| 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. | differences and consumer acceptability of matured salami produced from game species were evaluated. the ph of the salami differed (p < 0.05) with springbok salami having the highest mean ph value. no differences (p > 0.05) were observed among the species for a(w), shear force, gumminess or cohesiveness. microbiological counts of the game salami differed for coliform (p < 0.05) but not for e. coli (p > 0.05) counts. the most distinctive characteristics observed by the quantitative descriptive ana ... | 2010 | 21185658 |