Physico-chemical, microbiological, textural and sensory attributes of matured game salami produced from springbok (Antidorcas marsupialis), gemsbok (Oryx gazella), kudu (Tragelaphus strepsiceros) and zebra (Equus burchelli) harvested in Namibia
Keywords: Physico-chemical properties; Microbiological enumeration; Textural characteristics; Sensory attributes; Game meat salami; Springbok; Gemsbok; Kudu; Zebra; Namibia