Article Versions Notes

Tateo A, Maggiolino A, Domínguez R, Lorenzo JM, Dinardo FR, Ceci E, Marino R, Malva Ad, Bragaglio A, Palo PD. Volatile Organic Compounds, Oxidative and Sensory Patterns of Vacuum Aged Foal Meat. Animals. 2020; 10(9):1495. https://doi.org/10.3390/ani10091495

Tateo, Alessandra, Aristide Maggiolino, Ruben Domínguez, José Manuel Lorenzo, Francesca Rita Dinardo, Edmondo Ceci, Rosaria Marino, Antonella della Malva, Andrea Bragaglio, and Pasquale De Palo. 2020. "Volatile Organic Compounds, Oxidative and Sensory Patterns of Vacuum Aged Foal Meat" Animals 10, no. 9: 1495. https://doi.org/10.3390/ani10091495

Tateo, A., Maggiolino, A., Domínguez, R., Lorenzo, J. M., Dinardo, F. R., Ceci, E., Marino, R., Malva, A. d., Bragaglio, A., & Palo, P. D. (2020). Volatile Organic Compounds, Oxidative and Sensory Patterns of Vacuum Aged Foal Meat. Animals, 10(9), 1495. https://doi.org/10.3390/ani10091495