Buffalo meat as a salted and cured product

Author:

Paleari Maria Antonietta,Beretta G,Colombo F,Foschini S,Bertolo G,Camisasca S

Publisher

Elsevier BV

Subject

Food Science

Reference14 articles.

1. AOAC Official Methods of Analysis of Association of Official Analytical Chemists. (1990). (15th ed.) Arlington, VA: AOAC Inc.

2. Borghese, A., Di Giacomo, A., & Mormile, M. (1996). Meat eating quality in bovine and buffalo young bulls of one year age. International symposium on buffalo products, 1–4 December, Paestum EAAP, publication no. 82.

3. La bresaola della Valtellina;Calcinardi;Annali Facoltà di Medicina Veterinaria,1962

4. Cantoni, C., & Calcinardi, C. (1966). Prime ricerche sulla maturazione delle bresaola. Atti XX° Convegno Società Italiana Scienze Veterinarie (pp. 613–617). Perugia, 6–9 Ottobre.

5. Studi su alcuni aspetti della maturazione della bresaola;Cantoni;Archivio Veterinario Italiano,1968

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