Effect of sous-vide technique on fatty acid and mineral compositions of beef and liver from Bonsmara and non-descript cattle
, e
28 apr 2017
INFORMAZIONI SU QUESTO ARTICOLO
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
© 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