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

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

Open Access
|Apr 2017

References

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DOI: https://doi.org/10.1515/aoas-2016-0078 | Journal eISSN: 2300-8733 | Journal ISSN: 1642-3402
Language: English
Page range: 565 - 580
Submitted on: Mar 29, 2016
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Accepted on: Nov 30, 2016
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Published on: Apr 28, 2017
In partnership with: Paradigm Publishing Services
Publication frequency: Volume open

© 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.