Observations on some chemical and physical characteristics of buffalo meat-Reference-Cited by-同舟云学术

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Observations on some chemical and physical characteristics of buffalo meat

Published:1994-01 Issue:1 Volume:37 Page:103-113
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Syed Ziauddin K.,Mahendrakar N.S.,Rao D.N.,Ramesh B.S.,Amla B.L.

Publisher

Elsevier BV

Subject

Food Science

Reference31 articles.

1. Shortening and tenderness of pre-rigor heated beef: Part 1 — Effect of heating rate on muscles of youthful and mature carcasses

2. Official Methods of Analysis of the Association;AOAC,1984

3. PRESSURE-HEAT TREATMENT OF POSTRIGOR MUSCLE: EFFECTS ON TENDERNESS

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2. Novel sous-vide pressure technique affecting properties of local beef muscle;LWT;2023-02

3. Quality Assurance and Safety of Buffalo Meat;Asiatic Water Buffalo;2022

4. Buffalo Meat Quality and Structure;Asiatic Water Buffalo;2022

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