Effect of sous-vide technique on fatty acid and mineral compositions of beef and liver from Bonsmara and non-descript cattle
Language: English
Page range: 565 - 580
Submitted on: Mar 29, 2016
|Accepted on: Nov 30, 2016
|Published on: Apr 28, 2017
Published by: National Research Institute of Animal Production
In partnership with: Paradigm Publishing Services
Publication frequency: Volume open
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© 2017 Andrew Bamidele Falowo, Voster Muchenje, Arno Hugo, published by National Research Institute of Animal Production
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.