Subjektiewe en objektiewe bepaling van die effek van twee metodes van diepvetbraai op die smaaklikheidseienskappe van beesvleis
Subjective and objective assessment of the influence of two methods of deepfat frying on the palatability characteristics of beef M. longissimus dorsi and M. semitendinosus steaks were cooked by two methods of deepfat frying. Steaks were analyzed raw and cooked…

