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Cooking- and juiciness-related quality characteristics of goat and sheep meat.
Meat Sci. 1993;34(3):381-94. doi: 10.1016/0309-1740(93)90085-V.
Meat Sci. 1993.
PMID: 22060745
Flavour- and tenderness-related quality characteristics of goat and sheep meat.
Schönfeldt HC, Naudé RT, Bok W, van Heerden SM, Smit R, Boshoff E.
Schönfeldt HC, et al. Among authors: van heerden sm.
Meat Sci. 1993;34(3):363-79. doi: 10.1016/0309-1740(93)90084-U.
Meat Sci. 1993.
PMID: 22060744
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Reaction to boar odour by different South African consumer groups.
de Kock HL, van Heerden SM, Heinze PH, Dijksterhuis GB, Minnaar A.
de Kock HL, et al. Among authors: van heerden sm.
Meat Sci. 2001 Dec;59(4):353-62. doi: 10.1016/s0309-1740(01)00087-0.
Meat Sci. 2001.
PMID: 22062959
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Nutrient retention values and cooking yield factors for three South African lamb and mutton cuts.
van Heerden SM, Strydom PE.
van Heerden SM, et al.
J Sci Food Agric. 2017 Nov;97(14):5037-5042. doi: 10.1002/jsfa.8396. Epub 2017 Jul 26.
J Sci Food Agric. 2017.
PMID: 28436039
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The nutrient composition of three cuts obtained from P-class South African pork carcasses.
van Heerden SM, Smith MF.
van Heerden SM, et al.
Food Chem. 2013 Oct 1;140(3):458-65. doi: 10.1016/j.foodchem.2012.10.066. Epub 2012 Nov 16.
Food Chem. 2013.
PMID: 23601392
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