[1]
Smaldone, G., Marrone, R., Vollano, L., Peruzy, M.F., Barone, C.M.A., Ambrosio, R.L. and Anastasio, A. 2019. Microbiological, rheological and physical-chemical characteristics of bovine meat subjected to a prolonged ageing period. Italian Journal of Food Safety. 8, 3 (Oct. 2019). DOI:https://doi.org/10.4081/ijfs.2019.8100.