Buffalo meat, given its low content in fat and cholesterol, represent a good alternative to bovin meat from dietetic standpoint. The preparation of buffalo meat products requires specific technologies based on molecular characterization.
Molecular characterization of water buffalo meat by proteomic techniques
LIBERATA GUALTIERISecondo
2007
Abstract
Buffalo meat, given its low content in fat and cholesterol, represent a good alternative to bovin meat from dietetic standpoint. The preparation of buffalo meat products requires specific technologies based on molecular characterization.File in questo prodotto:
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14-Italian Journal of Animal Science-2007-Ferranti P..pdf
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