Article Versions Notes

Aroua M, Fehri NE, Ben Said S, Quattrone A, Agradi S, Brecchia G, Balzaretti CM, Mahouachi M, Castrica M. The Use of Horse and Donkey Meat to Enhance the Quality of the Traditional Meat Product (Kaddid): Analysis of Physico-Chemical Traits. Foods. 2024; 13(18):2974. https://doi.org/10.3390/foods13182974

Aroua, Mohamed, Nour Elhouda Fehri, Samia Ben Said, Alda Quattrone, Stella Agradi, Gabriele Brecchia, Claudia Maria Balzaretti, Mokhtar Mahouachi, and Marta Castrica. 2024. "The Use of Horse and Donkey Meat to Enhance the Quality of the Traditional Meat Product (Kaddid): Analysis of Physico-Chemical Traits" Foods 13, no. 18: 2974. https://doi.org/10.3390/foods13182974

Aroua, M., Fehri, N. E., Ben Said, S., Quattrone, A., Agradi, S., Brecchia, G., Balzaretti, C. M., Mahouachi, M., & Castrica, M. (2024). The Use of Horse and Donkey Meat to Enhance the Quality of the Traditional Meat Product (Kaddid): Analysis of Physico-Chemical Traits. Foods, 13(18), 2974. https://doi.org/10.3390/foods13182974