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The effect of a fat replacer on the physical, chemical, microbiological and sensory characteristics of blesbok (Damaliscus pygargus phillipsi) cabanossi

Mitchell, Cecil Starr (Stellenbosch : Stellenbosch University, 2015-12)

ENGLISH ABSTRACT: Processed meat products usually have a high fat content and health conscious consumers tend to find this unacceptable. Traditional processed meat products, such as cabanossi, are furthermore produced with ...