Putting the spring back into the hare (pedetes capensis): meat chemical composition of an underutilized protein source

HIGHLIGHTS

• who: Sara Wilhelmina Erasmus and Louwrens Christiaan Hoffman from the Food Quality and Design Group, Wageningen University and Research, POBox, AA Wageningen, Private Bag, Matieland, South Africa have published the paper: Putting the Spring back into the Hare (Pedetes capensis): Meat Chemical Composition of an Underutilized Protein Source, in the Journal: Foods 2020, 9, 1096 of /2020/
• what: Peinke et_al recently suggested that the research priorities for springhares should focus on the economic value of the species together with sustainable harvesting approaches. The aim of this study was, therefore, to determine the carcass characteristics and . . .
  

   

  

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