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 composition of the food supplied as strategic supplementation to achieve the slaughter weight was studied, as well as the chemical composition of the meat, taking samples of the Longissimus dorsi muscle between the 11th and 13th ribs, obtaining steaks with a thickness of 2.5 cm., being conditioned in bags of first use and refrigerated at 4 ºC until its processing in the laboratory of the Food Technology Service of the Faculty of Veterinary Sciences of Corrientes. …”
Get full text

SKIN AVILABLE MASTOID AREA ON THE STAGE OF ITS STRAIN by D.S. Avetikov, D.V. Steblovskii, I.I. Starchenko

“…Yes, clearly differentiated basal epidermis, ribbed, granular and horny layers, structural organization which are at rest. …”
Get full text