Showing results (1-10 of 2) with videos related to

Sort By:
Pageof 1
Meat Science|November 9, 2011
Difference in tenderness and pH decline between water buffalo meat and beef during postmortem agingK E Neath, A N Del Barrio, R M Lapitan, et al.
Meat Science|November 9, 2011
Protease activity higher in postmortem water buffalo meat than Brahman beefK E Neath, A N Del Barrio, R M Lapitan, et al.
Pageof 1