Parcourir par Mots clés libres

Physico-chemical characteristics and lipid oxidative stability of zebra (Equus Burchelli) droëwors made using different levels of sheep fat. Mandela Zikhona, Arnaud Elodie, Hoffman Louwrens Christian. 2021. Foods, 10 (10), n.spéc. Game Meat and Game Meat Products: Safety, Quality and Consumer Perception:2497, 10 p.

Development of semi dry sausages (cabanossi) with warthog (Phacochoerus africanus) meat: Physicochemical and sensory attributes. Mahachi Leo N., Rudman Monlee, Arnaud Elodie, Muchenje Voster, Hoffman Louwrens Christian. 2019. LWT - Food Science and Technology, 115:108454, 7 p.

Eating wild game. A new carnivorous morality? Lepiller Olivier, Roudelle Ophélie, Dury Sandrine. 2023. In : Rewilding food and the self: critical conversations from Europe. Fournier Tristan (ed.), Dalgalarrondo Sébastien (ed.). Abingdon : Routledge, 21-38. (Routledge Studies in Food, Society and the Environment) ISBN 978-1-03-215291-2

A socio-anthropological study on wild meat consumption in Binga district, Zimbabwe. A report for the KaZa SWM Programme. Montpellier, UE Sustainable Wildlife Management project. FAO, CIRAD, CIFOR, WCS. Figuié Muriel, Munsaka Luzibo Ottilia, Dzingirai Vupenyu. 2020. Montpellier : CIRAD-FAO, 55 p.

Methodological guide for a sociological and qualitative study of wild meat consumption. Figuié Muriel, Lepiller Olivier. 2020. Montpellier : CIRAD-FAO, 31 p.