Physicochemical and microbiological characteristics of biltong, a traditional salted dried meat of South Africa
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference29 articles.
1. Biltong wakes up;Attwell;South African Food Review,2003
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3. Fermented fruits and vegetables—A global perspective;Battcock;FAO Agricultural Services Bulletin,1998
4. Death of Salmonella serovars, Escherichia coli O157:H7, Staphylococcus aureus and Listeria monocytogenes during the drying of meat: A case study using biltong and droewors;Burnham;Journal of Food Safety,2008
5. Microbiological survey of ready-to-eat foods and associated preparation surfaces in retail delicatessens, Johannesburg, South Africa;Christison;Food Control,2008
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