OpenAlex | The Use of Horse and Donkey Meat to Enhance the Quality of the Traditional Meat Product (Kaddid): Analysis of Physico-Chemical Traits

The Use of Horse and Donkey Meat to Enhance the Quality of the Traditional Meat Product (Kaddid): Analysis of Physico-Chemical Traits

Work

Year: 2024

Type: article

Abstract: The aim of this study was to evaluate the use of horse and donkey meat in the production of kaddid—a traditional dish typically not made with these meats—from a physical and chemical perspective. The ... more

Source: Foods

Authors Mohamed Aroua, Nour Elhouda Fehri, Samia Ben Saïd, Alda Quattrone, Stella Agradi +4 more

Institutions University of Jendouba, University of Milan, University of Turin, University of Padua

Cites: 54

Cited by: 2

Related to: 10

FWCI: 2.123

Citation percentile (by year/subfield): 99.98

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: gold

APC paid (est): $2,382