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.
Aldizkaria:
Animals

ISSN: 2076-2615

Argitalpen urtea: 2020

Alea: 10

Zenbakia: 11

Orrialdeak: 1-16

Mota: Artikulua

DOI: 10.3390/ANI10112126 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus