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Meat Science|December 28, 2010
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 NamibiaD L van Schalkwyk, K W McMillin, Mardé Booyse, et al.
Food Research International (Ottawa, Ont.)|February 23, 2024
The ability of a portable near infrared instrument to evaluate the shelf-life of fresh and thawed goat musclesD Cozzolino, W Wu, S Zhang, et al.
Meat Science|September 25, 2012
Effect of cottonseed oilcake inclusion on ostrich growth performance and meat chemical compositionA Dalle Zotte, T S Brand, L C Hoffman, et al.
Scientific Reports|February 26, 2026
In vitro dietary analysis of tropical browses and pasture consumed by goatsM Moradi, M Ni, A M Beasley, et al.
Journal of the South African Veterinary Association|May 24, 2012
Brucellae through the food chain: the role of sheep, goats and springbok (Antidorcus marsupialis) as sources of human infections in NamibiaK Magwedere, A Bishi, G Tjipura-Zaire, et al.
Food Chemistry|September 5, 2013
Fatty acid composition and oxidative stability of breast meat from broiler chickens supplemented with Moringa oleifera leaf meal over a period of refrigerationT T Nkukwana, V Muchenje, P J Masika, et al.
Meat Science|November 9, 2011
Production of salami from beef, horse, mutton, Blesbok (Damaliscus dorcas phillipsi) and Springbok (Antidorcas marsupialis) with bacteriocinogenic strains of Lactobacillus plantarum and Lactobacillus curvatusS D Todorov, K S C Koep, C A Van Reenen, et al.
Journal of Food Science and Technology|March 15, 2024
Identification of individual goat animals by means of near infrared spectroscopy and chemometrics analysis of commercial meat cutsD Cozzolino, S Zhang, A Khole, et al.
Blood|October 15, 1990
Recombinant lipoprotein-associated coagulation inhibitor inhibits tissue thromboplastin-induced intravascular coagulation in the rabbitK C Day, L C Hoffman, M O Palmier, et al.
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