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Marisa Palazzo, Siria Tavaniello, Valeria Petrecca, Sanije Zejnelhoxha, Mengjun Wu, Rossella Mucci & Giuseppe Maiorano. (2021) Quality and safety of meat from wild boar hunted in Molise region. Italian Journal of Animal Science 20:1, pages 1889-1898.
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Articles from other publishers (4)
Anna Łepecka, Piotr Szymański, Anna Okoń, Beata Łaszkiewicz, Sylwia Onacik-Gür, Dorota Zielińska & Zbigniew J. Dolatowski. (2023) The Use of Apple Vinegar from Natural Fermentation in the Technology Production of Raw-Ripened Wild Boar Loins. Foods 12:21, pages 3975.
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Jadwiga Hamulka, Joanna Bryś, Agata Górska, Monika Janaszek-Mańkowska & Magdalena Górnicka. (2021) The Quality and Composition of Fatty Acids in Adipose Tissue-Derived from Wild Animals; A Pilot Study. Applied Sciences 11:21, pages 10029.
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Almudena Soriano & Carlos Sánchez-García. 2021. Meat and Nutrition. Meat and Nutrition.
Nikolina Kelava Ugarković, Miljenko Konjačić, Josip Malnar, Kristijan Tomljanović, Nikica Šprem & Damir Ugarković. (2020) Proximate Chemical Composition, Fatty Acid Profile, and Lipid Qualitative Indices of Brown Bear Meat. Foods 10:1, pages 36.
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