How Volatile Compounds, Oxidative Profile and Sensory Evaluation Can Change with Vacuum Aging in Donkey Meat
Aristide Maggiolino(University of Bari Aldo Moro), Pasquale De Palo, Andrea Bragaglio(Clinical Research Organization), Rubén Domínguez(Centro Tecnológico de Automoción de Galicia), R. Marino(University of Foggia), Gerardo Centoducati(University of Bari Aldo Moro), José M. Lorenzo(Centro Tecnológico de Automoción de Galicia), Francesca Rita Dinardo(University of Bari Aldo Moro), Antonella della Malva(University of Foggia)
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