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

✍ Scribed by D.L. van Schalkwyk; K.W. McMillin; Mardé Booyse; R.C. Witthuhn; L.C. Hoffman

• Book ID: 116738192
• Publisher: Elsevier Science
• Year: 2011
• Tongue: English
• Weight: 284 KB
• Volume: 88
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2010.11.028