Comparative analyses of the chemical and sensory parameters and consumer preference of a semi-dried smoked meat product (cabanossi) produced with warthog ( Phacochoerus africanus ) and domestic pork meat-Reference-Cited by-同舟云学术

Comparative analyses of the chemical and sensory parameters and consumer preference of a semi-dried smoked meat product (cabanossi) produced with warthog ( Phacochoerus africanus ) and domestic pork meat

Published:2016-04 Issue: Volume:114 Page:103-113
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Swanepoel Monlee,Leslie Alison J.,Hoffman Louwrens C.^ORCID

Funder

National Research Foundation

Technology for Human Resource and Industrial Research Programme (THRIP)

Wildlife Ranching South Africa (WRSA)

Research and Technology Fund

Department of Science and Technology, Republic of South Africa

National Research Foundation of South Africa

Publisher

Elsevier BV

Subject

Food Science

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