doiFil / Faculty of Philology, University of Belgrade

@article{forteetal2025:dryvsvacuumaging, author = {Forte, Lucrezia and Calzaretti, Giovanna and Incampo, Giovanna and Natrella, Giuseppe and Vargas-Ramella, Márcio and De Palo, Pasquale and Tomašević, Igor and Maggiolino, Aristide}, orcid = {0009-0004-3523-9078 and 0000-0003-3191-2136 and noorcid and 0000-0001-7203-2608 and 0000-0001-8101-9333 and 0000-0002-5612-1691 and 0000-0002-1611-2264 and 0000-0001-7128-8556}, affiliation = {University of Bari Aldo Moro ;; University of Bari Aldo Moro ;; University of Bari Aldo Moro ;; University of Bari Aldo Moro ;; Universidade do Estado de Santa Catarina ;; University of Bari Aldo Moro ;; University of Belgrade — Faculty of Agriculture ; DIL German Institute of Food Technology ;; University of Bari Aldo Moro}, affid = {https://ror.org/027ynra39 ;; https://ror.org/027ynra39 ;; https://ror.org/027ynra39 ;; https://ror.org/027ynra39 ;; https://ror.org/03ztsbk67 ;; https://ror.org/027ynra39 ;; https://ror.org/01y343k91 ; https://ror.org/00f362y94 ;; https://ror.org/027ynra39}, affplace = {Bari, Italy ;; Bari, Italy ;; Bari, Italy ;; Bari, Italy ;; Laguna, Brazil ;; Bari, Italy ;; Belgrade, Serbia ; Quackenbruck, Germany ;; Bari, Italy}, department = {Department of Veterinary Medicine ;; Department of Veterinary Medicine ;; Department of Veterinary Medicine ;; Department of Soil, Plant and Food Science ;; Centro de Educação Superior da Região Sul—CERES ;; Department of Veterinary Medicine ;; nodepartment ; nodepartment ;; Department of Veterinary Medicine}, title = {Aroma Evolution in Aged Horse Meat: Dry vs. Vacuum Aging}, journal = {Meat Technology}, license = {https://creativecommons.org/licenses/by/4.0}, issn = {2466-4812}, eissn = {2560-4295}, year = {2025}, volume = {66}, number = {3}, pages = {467--472}, howpublished = {print}, language = {english}, note = {80}, doi = {10.18485/meattech.2025.66.3.80}, doiurl = {http://doi.fil.bg.ac.rs/volume.php?pt=journals&issue=meattech-2025-66-3&i=80}, url = {http://doi.fil.bg.ac.rs/pdf/journals/meattech/2025-3/meattech-2025-66-3-80.pdf} }