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Meat Science|November 9, 2011
Processing and nutritional characteristics of value added ostrich productsP Fisher, L C Hoffman, F D MellettMeat Science|November 9, 2011
Prediction of the chemical composition of freeze dried ostrich meat with near infrared reflectance spectroscopyM Viljoen, L C Hoffman, T S BrandMeat Science|November 9, 2011
The effects of region and gender on the fatty acid, amino acid, mineral, myoglobin and collagen contents of impala (Aepyceros melampus) meatL C Hoffman, B Kritzinger, A V FerreiraAnimal : an International Journal of Animal Bioscience|February 21, 2017
Growth responses of entire and immunocastrated male pigs to dietary protein with and without ractopamine hydrochlorideT Needham, L C Hoffman, R M GousMeat Science|December 19, 2012
Nutritional value of cooked offal derived from free-range rams reared in South AfricaL C Hoffman, L L Laubscher, K LeisegangMeat Science|November 9, 2011
Halothane genotype and pork quality. 1. Carcass and meat quality characteristics of three halothane genotypesP Fisher, F D Mellett, L C HoffmanMeat Science|May 11, 2013
First evaluation of unfermented and fermented rooibos (Aspalathus linearis) in preventing lipid oxidation in meat productsM Cullere, L C Hoffman, A Dalle ZotteMeat Science|November 9, 2011
Halothane genotype and pork quality. 2. Cured meat products of three halothane genotypesP Fisher, F D Mellett, L C HoffmanMeat Science|November 9, 2011
Halothane genotype and pork quality. 3. Comminuted meat products derived from the three halothane genotypesP Fisher, F D Mellett, L C HoffmanMeat Science|October 27, 2015
The changes in springbok (Antidorcas marsupialis) Longissimus thoracis et lumborum and Biceps femoris muscles during the rigour periodM K North, L Frylinck, L C HoffmanPageof 7