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Staphylococcal ecosystem of kitoza, a traditional malagasy meat product.
Ratsimba A, Leroy S, Chacornac JP, Rakoto D, Arnaud E, Jeannoda V, Talon R. Ratsimba A, et al. Among authors: arnaud e. Int J Food Microbiol. 2017 Apr 4;246:20-24. doi: 10.1016/j.ijfoodmicro.2017.02.001. Epub 2017 Feb 2. Int J Food Microbiol. 2017. PMID: 28187327
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.
Chakanya C, Arnaud E, Muchenje V, Hoffman LC. Chakanya C, et al. Among authors: arnaud e. Meat Sci. 2018 Dec;146:87-92. doi: 10.1016/j.meatsci.2018.07.034. Epub 2018 Jul 31. Meat Sci. 2018. PMID: 30138886
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