Sensory acceptability of buffalo meat compared to beef
This study aimed to compare the sensory acceptability of buffalo meat regarding beef. The study was conducted at the Dietary Techniques Laboratory of the Universidad del Valle de México (UVM), Mexico City. Three Longissimus thoracis et lumborum samples 2.5 cm thick were compared: 1) select beef (sl...
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| Hlavní autoři: | , , , |
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| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Universidad del Zulia
2023-11-01
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| Edice: | Revista Científica |
| Témata: | |
| On-line přístup: | https://www.produccioncientificaluz.org/index.php/cientifica/article/view/43534 |
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