Arno Hugo

Effect of dietary conjugated linoleic acid supplementation on the technological quality of backfat of pigs.

H. D. de Kock, A. Hugo, C. Joubert, 2014, Meat science.

Pansteatitis in polluted Olifants River impoundments: nutritional perspectives on fish in a eutrophic lake, Lake Loskop, South Africa.

S. Woodborne, A. Hugo, J. Steyl, 2017, Journal of fish diseases.

Atherogenicity index and health-related fatty acids in different stages of lactation from Friesian, Jersey and Friesian×Jersey cross cow milk under a pasture-based dairy system.

V. Muchenje, C. Nantapo, Arno Hugo, 2014, Food chemistry.

Chemical composition, fatty acid content and antioxidant potential of meat from goats supplemented with Moringa (Moringa oleifera) leaves, sunflower cake and grass hay.

S. Oyedemi, V. Muchenje, A. Hugo, 2013, Meat science.

Current trends in natural preservatives for fresh sausage products

A. Hugo, C. Hugo, Arno Hugo, 2015 .

Effect of alternative preservatives on the microbial quality, lipid stability and sensory evaluation of boerewors.

A. Hugo, C. Hugo, S. Mathenjwa, 2012, Meat science.