Showing 1 - 12 results of 12 for search 'Hoffman, Louwrens Christian', query time: 0.02s Refine Results
  1. 1
    Physico-chemical characteristics and lipid oxidative stability of zebra (Equus Burchelli) droëwors made using different levels of sheep fat
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    CIRAD FR


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  2. 2
    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
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    CIRAD FR


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  3. 3
    Processing of South African biltong – A review
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    CIRAD FR


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  4. 4
    Colour and oxidative stability of mince produced from fresh and frozen/thawed fallow deer (Dama dama) meat
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    CIRAD FR


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  5. 5
    Fermented meat sausages from game and venison: what are the opportunities and limitations?
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    CIRAD FR


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  6. 6
    Effects of the addition of vinegar, weight loss and packaging method on the physicochemical properties and microbiological profile of biltong
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    CIRAD FR


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  7. 7
    Application of fat-tailed sheep tail and backfat to develop novel warthog cabanossi with distinct sensory attributes
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    CIRAD FR


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  8. 8
    Development of semi dry sausages (cabanossi) with warthog (Phacochoerus africanus) meat: Physicochemical and sensory attributes
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    CIRAD FR


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  9. 9
    Physico-chemical composition and oxidative stability of South African beef, game, ostrich and pork droëwors
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    CIRAD FR


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  10. 10
    Effect of Moringa oleifera leaf powder on drying kinetics, physico-chemical properties, ferric reducing antioxidant power, α-tocopherol, β-carotene and lipid oxidation of dry pork sausages during processing and storage
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    CIRAD FR


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  11. 11
    Caractérisation physicochimique et microbiologique du Biltong sud-africain. Perspectives d'innovation dans le domaine des produits carnés salés-séchés dans la zone océan indien
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    CIRAD FR


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  12. 12
    Impact of tumbling operating parameters on salt, water and acetic acid transfers during biltong-type meat processing
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    CIRAD FR


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