Chemical analysis of buffalo meat in a self-consumption system in northeastern of Argentina by Gladis Rébak, Gladys Obregón, Diego Gómez, Laura Vázquez-Acosta, Mariano Pino, Julia Obregón, Rosa Molina, Victoria Cantero, Luz Segovia-Espinola

“…The average values in meat were 28.09% db, 71.91% moisture, 23.69% crude protein, 1.94% ethereal extract (chemical fat), and 1.23% ash. …”
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