Forte, L., G. Calzaretti, G. Incampo, G. Natrella, M. Vargas-Ramella, P. De Palo, I. Tomašević, and A. Maggiolino. “Aroma Evolution in Aged Horse Meat: Dry Vs. Vacuum Aging”. Scientific Journal "Meat Technology", Vol. 66, no. 3, Oct. 2025, pp. 467-72, doi:10.18485/meattech.2025.66.3.80.