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.
Revue:
Animals

ISSN: 2076-2615

Année de publication: 2020

Volumen: 10

Número: 11

Pages: 1-16

Type: Article

DOI: 10.3390/ANI10112126 GOOGLE SCHOLAR lock_openAccès ouvert editor
La source de données: Scopus