Effect of sous-vide technique on fatty acid and mineral compositions of beef and liver from Bonsmara and non-descript cattle

Article Category: Quality and safety of animal origin products

Published Online: Apr 28, 2017

Page range: 565 - 580

Received: Mar 29, 2016

Accepted: Nov 30, 2016

DOI: https://doi.org/10.1515/aoas-2016-0078

Keywords

cattle, fatty acids, minerals, thermal treatment

© by Andrew Bamidele Falowo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.