@article{1448386,
      recid = {1448386},
      author = {Maheswarappa, Naveena B., and Muthupalani, Muthukumar, and  Mohan, Kiran, and Banerjee, Rituparna, and Sen, Arup Ratan,  and Barbuddhe, Sukhdeo B.,},
      title = {Asiatic water buffalo : a sustainable and healthy red meat  source /},
      pages = {1 online resource},
      abstract = {This need-based unique book deals exclusively with water  buffalo (Bubalus bubalis) meat to provide much needed  information to thousands of buffalo meat processors across  the world. The information provided in this  first-of-its-kind book on buffalo meat quality, nutritional  characteristics, safety, and processing can be utilized by  buffalo meat producers and meat processors for the  advancement of the buffalo meat sector. It also provides  valuable information to faculty members, students,  researchers, and all other readers interested in this new  source of meat. Owing to the limited research and  scientific literature available on buffalo meat, the  authors own research findings and our experiences were  included wherever required to give crisp, practical, and  complete information. The information proposed in this book  should be beneficial to the entire buffalo industry, from  the farming and processing of buffaloes to the marketing of  products. This serve as a handy guide to meat scientists,  faculty members, and students willing to learn more about  buffalo meat processing. Up-to-date relevant references  were also included for the benefit of researchers and  students to enable them to easily access further  information. Above all, it provides valuable information to  consumers who are interested to know this new and potential  source of meat.},
      url = {http://library.usi.edu/record/1448386},
      doi = {https://doi.org/10.1007/978-981-19-2619-8},
}