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

• Autorzy: Falowo A.B. , Muchenje V. , Hugo A.
• Języki publikacji: EN

Abstrakty

EN

• Wydawca: -
• Czasopismo: Annals of Animal Science
• Rocznik: 2017
• Tom: 17
• Numer: 2
• Opis fizyczny: p.565-580,ref.

Twórcy

autor

Falowo A.B.

• Department of Livestock and Pasture Science, Faculty of Science and Agriculture, University of Fort Hare, P. Bag X1314, Alice 5700, Eastern Cape Province

autor

Muchenje V.

• Department of Livestock and Pasture Science, Faculty of Science and Agriculture, University of Fort Hare, P. Bag X1314, Alice 5700, Eastern Cape Province

autor

Hugo A.

• Department of Microbial Biochemical and Food Biotechnology, University of the Free State, P.O. Box 339, Bloemfontein, 9300, South Africa

Identyfikatory

DOI

10.1515/aoas-2016-0078