Effect of ageing time on the volatile compounds from cooked horse meat
- Autoría:
- Beldarrain, LR; Moran, L; Sentandreu, MA; Barron, LJR; Aldai, N
- Año:
- 2022
- Revista:
- Meat Science
- Volumen:
- 184, 108692
- ISBN/ISSN:
- 0309-1740
- DOI:
- 10.1016/j.meatsci.2021.108692