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

Categoria dell'articolo: Quality and safety of animal origin products

Pubblicato online: 28 apr 2017

Pagine: 565 - 580

Ricevuto: 29 mar 2016

Accettato: 30 nov 2016

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

Parole chiave

cattle, fatty acids, minerals, thermal treatment

© by Andrew Bamidele Falowo

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