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Wooden breast, white striping and spaghetti meat: chemical composition, technological quality, microbiological profile and sensory attributes of broiler breasts
| Naziv: | Wooden breast, white striping and spaghetti meat: chemical composition, technological quality, microbiological profile and sensory attributes of broiler breasts | Autori: | Bošković Cabrol, Marija   ; Petracci, Massimiliano; Trocino, Angela |
Godina: | 2023 | Publikacija: | Meat Technology | ISSN: | 2466-4812 Meat Technology Pretraži identifikator |
Izdavač: | Belgrade : Institute of Meat Hygiene and Technology | Tip rezultata: | Naučni članak | Kolacija: | vol. 64 br. 2 str. 75-81 | DOI: | 10.18485/meattech.2023.64.2.13 | Scopus-ID: | 2-s2.0-85177764628 | URI: | https://vet-erinar.vet.bg.ac.rs/handle/123456789/4382 https://enauka.gov.rs/handle/123456789/952273 |
Projekat: | The European Union’s Horizon 2020 research and innovation programme for the research grant under the Marie Skłodowska‑Curie grant agreement No 101063055 (DeMYO project). | M-kategorija: | 24M24 - Vodeći nacionalni časopis kategorije M24 |
