It is a compilation of selected recipes for home cooking (viands) and buffalo meat products’ recipes for commercial operation. Guides to buffalo cuts and recommended cooking and proceswsing methods are likewise presented in this book.
The recipes reflect the output of research initiatives for the development of buffalo meat products undertaken by the Animal Products Development Center-Bureau of Animal Industry (APDC-BAI), Animal and Dairy Sciences Cluster-College of Agriculture-UPLB, Department of Food Science and Technology, Central Luzon State University (DFST-CLSU) and PCC-DA. It also includes winning recipes from the National Meat Processing contest conducted by APDC-BAI and the Nueva Beef Cooking Contest conducted jointly by DFST-CLSU, Philippine Association of Food Technologist, and PCC-DA.
No. of Pages: 192 | Edition: 2010