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HARVARD Citation
Chakanya, C. et al. (2018). 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. Meat science. pp. 87-92. [Online].