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MASO-INTERNATIONAL

stewing

The effects of thermal processing of beef for institutional food service purposes

Authors: Ladislav Staruch and Marcel Mati
Keywords: beef, chemical composition, cooking, obesity, roasting and frying, stewing

Beef is sometimes referred to as the “meat of the rich”, and there is some historical justification for this. Beef consumption can to some extent be considered an indicator of the purchasing power of the population. Since 1995, beef consumption in Europe has slumped by approximately 11%. Another significant fall of around 5% was caused … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2013

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MASO INTERNATIONAL 1/2020
ISSN 1805-5281 (printed)
ISSN 1805-529X (online)

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