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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
Falowo, Andrew Bamidele, Muchenje, Voster, Hugo, ArnoVolume:
17
Language:
english
Journal:
Annals of Animal Science
DOI:
10.1515/aoas-2016-0078
Date:
January, 2017
File:
PDF, 329 KB
english, 2017