Buffalo Bulls for Meat Production: Meat Quality - González, Oswaldo
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Oswaldo is involved with the field since childhood. The interest for the buffaloes begins when he observes in 2004 in his own farm the difference in weight gain between cattle and buffalo. He attended different international buffalo conferences and thus began with the idea of deepening knowledge in the quality of bufalo meat. Discover the benefits of this species and the benefits it brings to the health of people has been the stimulus to create this work.

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Produktbeschreibung
Oswaldo is involved with the field since childhood. The interest for the buffaloes begins when he observes in 2004 in his own farm the difference in weight gain between cattle and buffalo. He attended different international buffalo conferences and thus began with the idea of deepening knowledge in the quality of bufalo meat. Discover the benefits of this species and the benefits it brings to the health of people has been the stimulus to create this work.
Autorenporträt
Promoting quality food.Born in Venezuela, Oswaldo is a Veterinarian graduated from UCLA, Venezuela, farmer by 14 years, professor at two universities and adviser to several livestock companies. PhD in ¿Production and Health of foods of Animal Origin¿ at University of Studies of Naples Federico II, Italy and worked with the quality of buffalo meat.