A Comparison of Some Properties of Beef and Buffalo (Bubalus bubalis) Meat
- 1 May 1983
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 48 (3) , 686-690
- https://doi.org/10.1111/j.1365-2621.1983.tb14876.x
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- Comparison of carcase yield, carcase composition and quality characteristics of buffalo meat and beefMeat Science, 1977
- DIMENSIONAL CHANGES IN MEAT DURING COOKINGJournal of Texture Studies, 1976
- POSSIBLE RELATIONSHIPS BETWEEN SHEAR, TENSILE, AND ADHESION PROPERTIES OF MEAT AND MEAT STRUCTUREJournal of Texture Studies, 1975
- OBJECTIVE‐SUBJECTIVE ASSESSMENT OF MEAT TENDERNESSJournal of Texture Studies, 1975
- A comparison of the effects of some post‐slaughter treatments on the tenderness of beefInternational Journal of Food Science & Technology, 1973
- A COMPARISON OF SOME OBJECTIVE METHODS USED TO ASSESS MEAT TENDERNESSJournal of Food Science, 1972