The development of aromas in ruminant meat

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Updated: May 10, 2026

Preparation of High-Quality Fermented Fish Product
05:17

Preparation of High-Quality Fermented Fish Product

Published on: August 23, 2019

Virginia C Resconi1, Ana Escudero, María M Campo

  • 1Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, c/ Miguel Servet 177, 50013-Zaragoza, Spain. resconi@unizar.es

Molecules (Basel, Switzerland)
|June 11, 2013
PubMed

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