About this Agricultural and Biological Sciences article
Sous-vide cooking improves the quality and in-vitro digestibility of Semitendinosus from culled dairy cows by Bhat, Zuhaib F.; Morton, James D.; Zhang, Xin; Mason, Susan L.; Bekhit, Alaa El-Din A. is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Bhat, Zuhaib F.; Morton, James D.; Zhang, Xin; Mason, Susan L.; Bekhit, Alaa El-Din A.
- Publisher
- Elsevier Science; Elsevier ; Elsevier BV (ISSN 0963-9969)
- Published
- 2020
- Language
- EN
- Field
- Agricultural and Biological Sciences (Life Sciences)