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