Parcourir par Auteur Cirad

Fermented meat sausages from game and venison: what are the opportunities and limitations? Chakanya Chido, Arnaud Elodie, Muchenje Voster, Hoffman Louwrens Christian. 2020. Journal of the Science of Food and Agriculture, 100 (14), n.spéc. Special Section: In honour of David Reid : 5023-5031.

Changes in the physico-chemical attributes through processing of salami made from blesbok (Damaliscus pygargus phillipsi), eland (Taurotragus oryx), fallow deer (Dama dama), springbok (Antidorcas marsupialis) and black wildebeest (Connochaetes gnou) in comparison to pork. Chakanya Chido, Arnaud Elodie, Muchenje Voster, Hoffman Louwrens Christian. 2018. Meat Science, 146 : 87-92.

Colour and oxidative stability of mince produced from fresh and frozen/thawed fallow deer (Dama dama) meat. Chakanya Chido, Arnaud Elodie, Muchenje Voster, Hoffman Louwrens Christian. 2017. Meat Science, 126 : 63-72.