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Aroma Evolution in Aged Horse Meat: Dry vs. Vacuum Aging
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Aroma Evolution in Aged Horse Meat: Dry vs. Vacuum Aging
Aroma Evolution in Aged Horse Meat: Dry vs. Vacuum Aging
Authors:
Lucrezia Forte
Lucrezia Forte
GC
Giovanna Calzaretti
Giovanna Calzaretti
GI
Giovanna Incampo
Giovanna Incampo
Giuseppe Natrella
Giuseppe Natrella
Márcio Vargas-Ramella
Márcio Vargas-Ramella
Pasquale De Palo
Pasquale De Palo
Igor Tomašević
Igor Tomašević
Aristide Maggiolino
Aristide Maggiolino
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1 January 2025
journal article
Published by
Scientific-Professional Society for Disaster Risk Management
in
Meat Technology
Vol. 66
(3)
,
467-472
DOI:
10.18485/meattech.2025.66.3.80
Abstract
DoiFil - Repository of Digital Object Identifiers (DOIs) Issued by Faculty of Philology, University of Belgrade
Keywords
DOI
FACULTY OF PHILOLOGY
UNIVERSITY OF BELGRADE
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