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    • Development of value added ostrich (Struthio Camelus) meat products 

      Schutte, Sumari (Stellenbosch : Stellenbosch University, 2008-03)
      ENGLISH ABSTRACT: The objectives of this study were threefold: (i) to investigate the effect of the replacement of pork fat with olive oil on the physico-chemical and sensory characteristics of ostrich polony; (ii) ...