Investigating proximate composition and fatty acid profile of Longissimus dorsi from Anatolian Water Buffaloes (Bubalus bubalis) raised in similar conditions

Abstract The aim of the present study was to compare the proximate analysis and fatty acid profile of water buffalo meats. Samples were taken from three different local meat suppliers in Baklalı, Orcunlu, and Nakkas villages, Istanbul Province, Turkey. Animals were males 24 months old reaching fina...

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Bibliographic Details
Main Authors:	Umit GECGEL, Ismail YILMAZ, Mehmet Ihsan SOYSAL, Eser Kemal GURCAN, Suleyman KOK
Format:	Article
Language:	English
Published:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2018-12-01
Series:	Food Science and Technology
Subjects:	water buffalo meat meat quality fatty acid profile
Online Access:	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018005029105&lng=en&tlng=en

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