Meat quality of raw and processed guinea fowl (Numeda meleagris) by Tlhong, Tumelo Maud

Subjects: “…Meat analysis…”
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The authentication of regionally unique South African lamb by Erasmus, Sara Wilhelmina

Subjects: “…Lamb (Meat) -- Analysis…”
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The use of near infrared reflectance spectroscopy (NIRS) for the chemical analysis of meat and feedstuffs by Viljoen, Mariaan

Subjects: “…Meat -- Analysis…”
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