How volatile compounds, oxidative profile and sensory evaluation can change with vacuum aging in donkey meat

  1. Maggiolino, A.
  2. Lorenzo, J.M.
  3. Centoducati, G.
  4. Domínguez, R.
  5. Dinardo, F.R.
  6. Marino, R.
  7. della Malva, A.
  8. Bragaglio, A.
  9. De Palo, P.
Journal:
Animals

ISSN: 2076-2615

Year of publication: 2020

Volume: 10

Issue: 11

Pages: 1-16

Type: Article

DOI: 10.3390/ANI10112126 GOOGLE SCHOLAR lock_openOpen access editor
Data source: Scopus