What’s cooking? Exploring red meat cooking methods among consumers in the Western Cape

Vermeulen, Hester; Pretorius, Beulah; Schonfeldt, H.C. (Hettie Carina)

dc.contributor.author	Vermeulen, Hester
dc.contributor.author	Pretorius, Beulah
dc.contributor.author	Schonfeldt, H.C. (Hettie Carina)
dc.date.accessioned	2020-10-28T09:34:32Z
dc.date.available	2020-10-28T09:34:32Z
dc.date.issued	2020-06
dc.description.abstract	The preparation of red meat can involve numerous cooking methods, often classified as either dry-heat cooking methods (e.g. fried, oven baked, oven grilled, roasted, outdoor grilled/braai) or moistheat cooking methods which involve the preparation of meat in liquid (e.g. boil, stew, casserole or potjiekos in the South African context).	en_ZA
dc.description.department	Consumer Science	en_ZA
dc.description.department	Food Science	en_ZA
dc.description.librarian	pm2020	en_ZA
dc.description.uri	https://journals.co.za/content/journal/vp_fbiz	en_ZA
dc.identifier.citation	Vermeulen, H., Pretorius, B. & Schonfeldt, H. 2020, 'What’s cooking? exploring red meat cooking methods among consumers in the Western Cape', Farmbiz, vol. 6. no. 6, pp. 46-48.	en_ZA
dc.identifier.issn	2410-5635 (print)
dc.identifier.uri	http://hdl.handle.net/2263/76633
dc.language.iso	en	en_ZA
dc.publisher	Plaas Media	en_ZA
dc.rights	© Plaas Media	en_ZA
dc.subject	Cooking methods	en_ZA
dc.subject	Preparation	en_ZA
dc.subject	Red meat	en_ZA
dc.subject	South Africa (SA)	en_ZA
dc.title	What’s cooking? Exploring red meat cooking methods among consumers in the Western Cape	en_ZA
dc.type	Article	en_ZA