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How Volatile Compounds, Oxidative Profile and Sensory Evaluation Can Change with Vacuum Aging in Donkey Meat
SIMPLE SUMMARY: Aging in donkey meat was never investigated. It represents an important process, because it leads the muscle to become meat. There are many ways to age meat, and vacuum aging is one of these. The present paper characterised donkey meat Volatile Organic Compounds (VOCs) production dur...
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| Publicado no: | Animals (Basel) |
|---|---|
| Main Authors: | , , , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7697703/ https://ncbi.nlm.nih.gov/pubmed/33207693 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/ani10112126 |
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