Physicochemical Properties and Volatile Profile of Chito: A Traditional Dry-Cured Goat Meat Product.
- DOI
- 10.3390/foods14132341
- Published
- 2025 Jul 1
- Container
- Foods (Basel, Switzerland)
- Publisher
- Not recorded
- Open access
- yes
Credibility signals
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/foods14132341,
title = {Physicochemical Properties and Volatile Profile of Chito: A Traditional Dry-Cured Goat Meat Product.},
author = {Villalobos-Delgado LH and Martínez-Martínez YY and Nevárez-Moorillón GV and Santiago-Castro JT and Soto-Simental S and Juárez-Palomo CI and Guadarrama-Mendoza PC},
year = {2025},
journal = {Foods (Basel, Switzerland)},
doi = {10.3390/foods14132341},
url = {https://doi.org/10.3390/foods14132341}
}RIS
TY - JOUR TI - Physicochemical Properties and Volatile Profile of Chito: A Traditional Dry-Cured Goat Meat Product. AU - Villalobos-Delgado LH AU - Martínez-Martínez YY AU - Nevárez-Moorillón GV AU - Santiago-Castro JT AU - Soto-Simental S AU - Juárez-Palomo CI AU - Guadarrama-Mendoza PC PY - 2025 JO - Foods (Basel, Switzerland) DO - 10.3390/foods14132341 UR - https://doi.org/10.3390/foods14132341 ER -
APA
LH, V., YY, M., GV, N., JT, S., S, S., CI, J., & PC, G. (2025). Physicochemical Properties and Volatile Profile of Chito: A Traditional Dry-Cured Goat Meat Product.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods14132341
Source records
- pubmed · retrieved 2026-09-27T15:52:31.070Z