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Nombre de documents : 4.
A global sorption equation for raw and processed cassava based on a review and compilation of sorption properties.
Van Der Werf Léa, Chapuis Arnaud, Courtois Francis.
2022.
Drying Technology, 40 (16) : 3661-3674.
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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.
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Effects of the addition of vinegar, weight loss and packaging method on the physicochemical properties and microbiological profile of biltong.
Jones Maxine, Arnaud Elodie, Gouws Pieter, Hoffman Louwrens Christian.
2019.
Meat Science, 156 : 214-221.
Physico-chemical composition and oxidative stability of South African beef, game, ostrich and pork droëwors.
Mukumbo Felicitas, Arnaud Elodie, Collignan Antoine, Hoffman Louwrens Christian, Descalzo Adriana Maria, Muchenje Voster.
2018.
Journal of Food Science and Technology, 55 (12) : 4833-4840.
