Buffalo meat quality, composition, and processing characteristics: Contribution to the global economy and nutritional security
Author:
Affiliation:
1. National Research Centre on Meat, Chengicherla, BodaUppal Post, Hyderabad 500092, India
2. Department of Livestock Products Technology, Veterinary College, KVAFSU, Bangalore 560024, India
Publisher
Oxford University Press (OUP)
Subject
Animal Science and Zoology,Food Animals
Link
http://academic.oup.com/af/article-pdf/4/4/18/24029539/18.pdf
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3. Agricultural and Processed Food Products Export Development Authority;APEDA,2014
4. Buffalopedia;Central Institute for Research on Buffaloes,2014
5. Meat tenderness and palatability of swamp buffalo and four breeds of cattle;Charles;Anim. Prod.,1982
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