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Cited article:

Comparison of microscopic meat quality parameters in guinea pig [Cavia porcellus (Linnaeus, 1758)], broiler chicken, and local catfish as protein source

Diva Nurmalia Sentono, Adiva Aphrodita, Laksmindra Fitria

BIO Web Conf., 94 (2024) 06005

Published online: 2024-03-25

DOI: https://doi.org/10.1051/bioconf/20249406005

This article has been cited by the following article(s):

Impact of Ultrasonic Time and Marinating Temperature on the Physicochemical Properties of Guinea Pig Meat (Cavia porcellus)

Esteban Arteaga-Cabrera, Lina Escobar-Escobar, Oswaldo Osorio-Mora and Julián Andrés Gómez-Salazar
Foods 14 (22) 3887 (2025)
https://doi.org/10.3390/foods14223887