The Quality of Beef Cold Cuts Made of Buffalo Meat

Chemical composition of meat of buffaloes and cattle

BIOCHEMICAL DIFFERENTIATION BETWEEN FRESH AND THAWED RED BUFFALO MEAT.

CHEMICAL ANALYSIS OF LOCALLY MANUFACTURED MEAT PRODUCTS

MICROBIOLOGICAL EVALUATION AND MYCOTOXIN RESIDUES IN SOME FROZEN CAMEL'S MEAT PRODUCTS

EFFECT OF FAT LEVEL AND CORN FLOUR ON QUALITY OF CAMEL MEAT BURGER

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

CHANGES IN CAMEL AND CATTLE MEAT DURING CHILLING PRESERVATION

Muscular and Edible Organ Meat Chemical Composition, Macro and Micro-Elements Distribution and Subcutaneous Fat Properties of Camel and Beef Cattle Calves.

Assessing the variability in camel and beef meat quality: Implications for consumer acceptance