Synapse
⌘+K
Synapse
PulseExploreClubsResearchersJournals
Instagram
HomeClubsExplore
November 16, 2020AnimalsOpen Access

How Volatile Compounds, Oxidative Profile and Sensory Evaluation Can Change with Vacuum Aging in Donkey Meat

View Full Paper
Ask AI
Bookmark
Share

Authors

AMAristide MaggiolinoJLJosé M. LorenzoGCGerardo Centoducati

Discussion

Loading...

Member takes

Overview

Key Points

Key points are not available for this paper at this time.

Cite This Study

Maggiolino et al. (2020) studied this question.

synapsesocial.com/papers/6a72365e35aa2c282ce32391https://doi.org/10.3390/ani10112126
View Full Paper
Ask AI
Bookmark
Share

Also Consider

Synapse has enriched 2 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Fatty Acid Content, Flavor Compounds, and Sensory Quality of Pork Loin as Affected by Dietary Supplementation with <scp>l</scp> ‐arginine and Glutamic Acid2019 · 81 citations
  2. 2Glutathione Peroxidase Activity During Storage of Fish Muscle1996 · 42 citations