"Hippo" meat preparation and cooking

The British Museum 2026 Open access

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Authors: Wanjage Wairimu
DOI: 10.25420/britishmuseum.31459147
Cited by: 0

Fields of Study & Subjects

Archaeology and ancient environmental studies Meat and Animal Product Quality Food Nutrition and Cultural Practices

Publication details

Journal / source
The British Museum
Publication date
6 March 2026
Language
EN