Assessment of the quality of raw and cooked beef through laboratory analysis
This study aims to investigate the effect of traditional cooking method on nutritional content of raw beef. In the first part of the study 1 kg of fresh beef was divided into two equal parts and stored at -20°C for 24 hours. Then one sample was cooked properly while another left undisturbed as it wa...
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| Format: | Article |
| Language: | English |
| Published: |
Society of Agriculture, Food and Environment (SAFE)
2020-03-01
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| Series: | Journal of Agriculture, Food and Environment |
| Subjects: | |
| Online Access: | https://journal.safebd.org/index.php/jafe/article/view/5 |
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