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Journal: Animals, 2020
Volume: 10
Number: 2126
2126
Article: How Volatile Compounds, Oxidative Profile and Sensory Evaluation Can Change with Vacuum Aging in Donkey Meat
Authors: by Aristide Maggiolino, José Manuel Lorenzo, Gerardo Centoducati, Rubén Domínguez, Francesca Rita Dinardo, Rosaria Marino, Antonella della Malva, Andrea Bragaglio and Pasquale De Palo
Link: https://www.mdpi.com/2076-2615/10/11/2126

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