Effect of ageing time on the volatile compounds from cooked horse meat

  1. Beldarrain, L.R.
  2. Morán, L.
  3. Sentandreu, M.Á.
  4. Barron, L.J.R.
  5. Aldai, N.
Aldizkaria:
Meat Science

ISSN: 0309-1740

Argitalpen urtea: 2022

Alea: 184

Mota: Artikulua

DOI: 10.1016/J.MEATSCI.2021.108692 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus