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    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 by Mohamed Aroua, Nour Elhouda Fehri, Samia Ben Said, Alda Quattrone, Stella Agradi, Gabriele Brecchia, Claudia Maria Balzaretti, Mokhtar Mahouachi, Marta Castrica

    Published 2024-09-01
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