Tradition and Innovation in Raw Meat Products with a Focus on the Steak Tartare Case

Giovanni D’Ambrosio, Francesca Maggio, Annalisa Serio, Antonello Paparella

Open source

DOI: 10.3390/foods14132326
Published: 2025-06-30
Container: Foods
Publisher: MDPI AG
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.3390/foods14132326,
  title = {Tradition and Innovation in Raw Meat Products with a Focus on the Steak Tartare Case},
  author = {Giovanni D’Ambrosio and Francesca Maggio and Annalisa Serio and Antonello Paparella},
  year = {2025},
  journal = {Foods},
  doi = {10.3390/foods14132326},
  url = {https://doi.org/10.3390/foods14132326}
}

RIS

TY  - JOUR
TI  - Tradition and Innovation in Raw Meat Products with a Focus on the Steak Tartare Case
AU  - Giovanni D’Ambrosio
AU  - Francesca Maggio
AU  - Annalisa Serio
AU  - Antonello Paparella
PY  - 2025
JO  - Foods
DO  - 10.3390/foods14132326
UR  - https://doi.org/10.3390/foods14132326
ER  -

APA

D’Ambrosio, G., Maggio, F., Serio, A., & Paparella, A. (2025). Tradition and Innovation in Raw Meat Products with a Focus on the Steak Tartare Case. Foods. https://doi.org/10.3390/foods14132326

Source records

crossref · retrieved 2026-09-26T23:04:35.281Z