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	1.	Changes in phospholipids of buffalo meat during processing and storage. [electronic resource] by Rao, V K Kowale, B N Producer: 20121002 In: Meat science vol. 30 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Effect of feeding plant proteins on plasma, liver, heart, aorta and brain lipids of rats. [electronic resource] by Misra, U K Misra, R Kowale, B N Producer: 19750421 In: The Indian journal of chest diseases vol. 16 Suppl Availability: No items available. Save to lists Add to cart (remove)
	3.	Fatty acid composition of water buffalo meat. [electronic resource] by Sharma, N Gandemer, G Goutefongea, R Kowale, B N Producer: 20121002 In: Meat science vol. 16 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Hexose utilization by erythrocytes of diabetic rats. [electronic resource] by Chowdhury, D R Nath, K Kowale, B N Nath, M C Producer: 19671111 In: Indian journal of biochemistry vol. 3 Availability: No items available. Save to lists Add to cart (remove)
	5.	Effect of processing and storage on neutral lipids of buffalo meat. [electronic resource] by Kesava Rao, V Kowale, B N Murthy, T R Sharma, N Producer: 20121002 In: Meat science vol. 31 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6.	Effect of cooking and storage on lipid oxidation and development of cholesterol oxidation products in water buffalo meat. [electronic resource] by Rao, V K Kowale, B N Babu, N P Bisht, G S Producer: 20121002 In: Meat science vol. 43 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	7.	Sex-specific identification of raw meat from cattle, buffalo, sheep and goat. [electronic resource] by Appa Rao, K B Kesava Rao, V Kowale, B N Totey, S M Producer: 20121002 In: Meat science vol. 39 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	8.	Lipid oxidation and cholesterol oxidation in mutton during cooking and storage. [electronic resource] by Kowale, B N Rao, V K Babu, N P Sharma, N Bisht, G S Producer: 20121002 In: Meat science vol. 43 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)