Effect of sous-vide technique on fatty acid and mineral compositions of beef and liver from Bonsmara and non-descript cattle
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Apr 28, 2017
About this article
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
© by Andrew Bamidele Falowo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.
Falowo, Andrew Bamidele
South Africa
Muchenje, Voster
South Africa
Hugo, Arno
South Africa