Dry-Aged Beef Steaks: Effect of Dietary Supplementation with Pinus taeda Hydrolyzed Lignin on Sensory Profile, Colorimetric and Oxidative Stability

por Maggiolino, Aristide, Sgarro, Maria Federica, Natrella, Giuseppe, Lorenzo, Josè Manuel, Colucci, Annamaria, Faccia, Michele, De Palo, Pasquale
Publicado 2021

Effects of Anthocyanin Supplementation and Ageing Time on the Volatile Organic Compounds and Sensory Attributes of Meat from Goat Kids

por Sgarro, Maria Federica, Maggiolino, Aristide, Pateiro, Mirian, Domínguez, Rubén, Iannaccone, Francesco, De Palo, Pasquale, Lorenzo, José M.
Publicado 2022