Open Access

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


Cite

Andrew Bamidele Falowo
Department of Livestock and Pasture Science, Faculty of Science and Agriculture, University of Fort Hare, P. Bag X1314, Alice 5700, Eastern Cape Province, South Africa
Voster Muchenje
Department of Livestock and Pasture Science, Faculty of Science and Agriculture, University of Fort Hare, P. Bag X1314, Alice 5700, Eastern Cape Province, South Africa
Arno Hugo
Department of Microbial Biochemical and Food Biotechnology, University of the Free State, P.O. Box 339, Bloemfontein, 9300, South Africa
eISSN:
2300-8733
Language:
English
Publication timeframe:
4 times per year
Journal Subjects:
Life Sciences, Biotechnology, Zoology, Medicine, Veterinary Medicine