Results 161 to 170 of about 8,692 (190)

Buffalo Meat Processing and Value Addition

2022
Naveena B. Maheswarappa, Muthukumar Muthupalani, Kiran Mohan, Rituparna Banerjee, Arup Ratan Sen, Sukhdeo B. Barbuddhe   +5 more
openaire   +1 more source

Buffalo meat

1996
openaire   +1 more source

Effect of carnosine preblending on the quality of ground buffalo meat

Food Chemistry, 2006
Arun Kumar Das, A S R Anjaneyulu
exaly  

Beneficial impact on cardiovascular risk profile of water buffalo meat consumption

European Journal of Clinical Nutrition, 2010
Giuseppe Biondi-Zoccai
exaly  

A fast and accurate method for controlling the correct labeling of products containing buffalo meat using High Resolution Melting (HRM) analysis

Meat Science, 2013
Ioannis Sakaridis, Ioannis Ganopoulos, Anagnostis Argiriou   +2 more
exaly  

Microbiology of Buffalo Meat

Jess Vergis, Vemula Prasastha Ram, Deepak B. Rawool, Sukhadeo Baliram Barbuddhe   +3 more
openaire   +1 more source

Effects of salt and ammonium hydroxide on the quality of ground buffalo meat

Meat Science, 2011
N Kondaiah, B M Naveena, A R Sen
exaly  

Preservation of Buffalo Meat

Gauri Jairath, Suman Talukder, A. K. Biswas, S. K. Mendiratta   +3 more
openaire   +1 more source

Buffalo Meat Composition and Nutritional Characteristics

2022
Naveena B. Maheswarappa, Muthukumar Muthupalani, Kiran Mohan, Rituparna Banerjee, Arup Ratan Sen, Sukhdeo B. Barbuddhe   +5 more
openaire   +1 more source

Relationship between the solubility, dosage and antioxidant capacity of carnosic acid in raw and cooked ground buffalo meat patties and chicken patties

Meat Science, 2013
S Vaithiyanathan, B M Naveena, M Kiran
exaly