Enhancement of culled ewes’ meat quality: Effects of aging method and time

  1. Maggiolino, A.
  2. Forte, L.
  3. Landi, V.
  4. Pateiro, M.
  5. Lorenzo, J.M.
  6. De Palo, P.
Revista:
Food Chemistry: X

ISSN: 2590-1575

Any de publicació: 2024

Volum: 23

Tipus: Article

DOI: 10.1016/J.FOCHX.2024.101687 GOOGLE SCHOLAR lock_openAccés obert editor
Font de les dades: Scopus