Contò, M., Di Giovanni, S., Contò, G., & Failla, S. (2023). Comparison of meat tenderness parameters and free amino acids content in different species: Buffalo, Yak and Maremmana beef. Revista Científica De La Facultad De Ciencias Veterinarias, 33(Suplemento), 294-295. https://doi.org/10.52973/rcfcv-wbc135