Swanepoel, Monlee <br/><br/>
Comparative analyses of the chemical and sensory parameters and consumer preference of a semi-dried smoked meat product (cabanossi) produced with warthog (Phacochoerus africanus) and domestic pork meat.  [electronic resource] 

 -  Meat science  Apr 2016 
 - 103-113 p.  digital 
<br/><br/> Publication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1873-4138 
<br/><br/><label>Standard No.: </label>10.1016/j.meatsci.2015.12.002  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Animals, Domestic<br/>Animals, Wild<br/>Color<br/>Consumer Behavior<br/>Dietary Fats--analysis<br/>Dietary Proteins--analysis<br/>Food Handling--methods<br/>Humans<br/>Meat Products--analysis<br/>Nutritive Value<br/>Smoke<br/>Swine<br/>Taste<br/>Water--analysis