The Use of Horse and Donkey Meat to Enhance the Quality of the Traditional Meat Product (Kaddid): Analysis of Physico-Chemical Traits.
- DOI
- 10.3390/foods13182974
- Published
- 2024 Sep 19
- Container
- Foods (Basel, Switzerland)
- Publisher
- Not recorded
- Open access
- yes
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limited evidence Score 45/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.
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Cite this work
BibTeX
@article{allodium:10.3390/foods13182974,
title = {The Use of Horse and Donkey Meat to Enhance the Quality of the Traditional Meat Product (Kaddid): Analysis of Physico-Chemical Traits.},
author = {Aroua M and Fehri NE and Ben Said S and Quattrone A and Agradi S and Brecchia G and Balzaretti CM and Mahouachi M and Castrica M},
year = {2024},
journal = {Foods (Basel, Switzerland)},
doi = {10.3390/foods13182974},
url = {https://doi.org/10.3390/foods13182974}
}RIS
TY - JOUR TI - The Use of Horse and Donkey Meat to Enhance the Quality of the Traditional Meat Product (Kaddid): Analysis of Physico-Chemical Traits. AU - Aroua M AU - Fehri NE AU - Ben Said S AU - Quattrone A AU - Agradi S AU - Brecchia G AU - Balzaretti CM AU - Mahouachi M AU - Castrica M PY - 2024 JO - Foods (Basel, Switzerland) DO - 10.3390/foods13182974 UR - https://doi.org/10.3390/foods13182974 ER -
APA
M, A., NE, F., S, B. S., A, Q., S, A., G, B., CM, B., M, M., & M, C. (2024). The Use of Horse and Donkey Meat to Enhance the Quality of the Traditional Meat Product (Kaddid): Analysis of Physico-Chemical Traits.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods13182974
Source records
- pubmed · retrieved 2026-09-26T02:28:27.392Z