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.
Revue:
Food Chemistry: X

ISSN: 2590-1575

Année de publication: 2024

Volumen: 23

Type: Article

DOI: 10.1016/J.FOCHX.2024.101687 GOOGLE SCHOLAR lock_openAccès ouvert editor
La source de données: Scopus