DESCRIPTION OF MICROBIAL AND CHEMICAL CHANGES DURING THE TENDERIZATION PROCESS OF BUFFALO MEAT

GROUND BUFFALO MEAT QUALITY AS AFFECTED BY COMBINED BLENDS OF THE ANTIOXIDANTS VIT.C AND VIT.E SALTS.

Meat production from Egyptian Buffaloes: III.- Tenderness in Buffaloe's meat as influenced by age

EFFECT OF DIFFERENT MARINATING SOLUTIONS or MICROBIAL GROWTH INHIBITION AND QUALITY CHARACTERISTICS IMPROVEMENT OF BEEF SLICES DURING COLD STORAGE

EFFECT OF DEHYDRATION AND PRESERVATIVES ON PHYSICOCHEMICAL PROPERTIES OF SUN-DRIED AND FREEZE-DRIED BUFFALO MEAT

BIOCHEMICAL DIFFERENTIATION BETWEEN FRESH AND THAWED RED BUFFALO MEAT.

EFFECT OF THE AGE OF SLAUGHTERED BUFFALO'S BULLS ON SOME MEAT QUALITY PARAMETERS

EFFECT OF SODIUM CHLORIDE SODIUM NITRITE AND ASCORBIC ACID ON THE MICROBIOLOGICAL QUALITY OF SUN-DRIED AND FREEZE-DRIED BUFFALO MEAT

The Quality of Beef Cold Cuts Made of Buffalo Meat

MEAT QUALITY OF EGYPTIAN BUFFALO AND FRIESIAN MALES IMPLANTED WITH ANABOLIC AGENTS