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

Andrew Bamidele Falowo, Voster Muchenje, Arno Hugo
  • January 2017, De Gruyter
  • DOI: 10.1515/aoas-2016-0078

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http://dx.doi.org/10.1515/aoas-2016-0078

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