Some qualitative and chromatic aspects of thawed buffalo (Bubalus bubalis) meat-Reference-Cited by-同舟云学术

Some qualitative and chromatic aspects of thawed buffalo (Bubalus bubalis) meat

Published:2007-06 Issue:2 Volume:76 Page:352-358
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Tateo A.,De Palo P.,Quaglia N.C.,Centoducati P.

Publisher

Elsevier BV

Subject

Food Science

Reference26 articles.

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2. Directive 91/629/CE. Official Journal of the European Union. L 340 of 11.12.1991.

3. Directive 97/2/CE. Official Journal of the European Union. L 25 of 28.2.1997.

4. Characterization and kinetics studies of water buffalo (Bubalus bubalis) myoglobin;Dosi;Comparative Biochemistry and Physiology Part B: Biochemistry and Molecular Biology,2006

5. Failla, S., Gigli, S., Iacurto, M., Di Giacomo, A., & Fioretti, M. (1994). Meat quality in male buffaloes reared with two nutritive levels and slaughtered at 4 different ages. In Proceedings of International Symposium on Buffalo Products, 1 April 1994 (pp. 235–240). Paestum, Italy.

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