Sous-vide cooking improves the quality and in-vitro digestibility of Semitendinosus from culled dairy cows - Concepedia

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Sous-vide cooking improves the quality and in-vitro digestibility of Semitendinosus from culled dairy cows

96

Citations

57

References

2019

Year

Zuhaib F. Bhat, James D. Morton, Xin Zhang, Susan L. Mason, Alaa El‐Din A. Bekhit

Food Research International

NutritionSous-vide CookingDairy CowsAnimal ScienceAnimal NutritionEducationIn-vitro DigestibilityLivestock HealthAnimal FeedAnimal ProductionFeed Utilization

References

	Year	Citations

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