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

Categoría del artículo: Quality and safety of animal origin products

Publicado en línea: 28 abr 2017

Páginas: 565 - 580

Recibido: 29 mar 2016

Aceptado: 30 nov 2016

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

Palabras clave

cattle, fatty acids, minerals, thermal treatment

© by Andrew Bamidele Falowo

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