Advances in research on poultry and rabbit meat quality

Por Gerolamo Xiccato, Angela Trocino, Massimiliano Petracci, Claudio Cavani
Publicado em 2010-01-01

Rabbit production and science: the world and Italian scenarios from 1998 to 2018

Por Angela Trocino, Elisa Cotozzolo, Cristina Zomeño, Massimiliano Petracci, Gerolamo Xiccato, Cesare Castellini
Publicado em 2019-01-01

Muscle Abnormalities and Meat Quality Consequences in Modern Turkey Hybrids

Por Marco Zampiga, Francesca Soglia, Giulia Baldi, Massimiliano Petracci, Gale M. Strasburg, Federico Sirri
Publicado em 2020-06-01

Sensory and rapid instrumental methods as a combined tool for quality control of cooked ham

Por Sara Barbieri, Francesca Soglia, Rosa Palagano, Federica Tesini, Alessandra Bendini, Massimiliano Petracci, Claudio Cavani, Tullia Gallina Toschi
Publicado em 2016-11-01

Effect of Dietary Enrichment with Flaxseed, Vitamin E and Selenium, and of Market Class on the Broiler Breast Meat—Part 1: Nutritional and Functional Traits

Por Ambrogina Albergamo, Rossella Vadalà, Vincenzo Nava, Giovanni Bartolomeo, Rossana Rando, Nadia Colombo, Roberto Gualtieri, Massimiliano Petracci, Giuseppa Di Bella, Rosaria Costa, Nicola Cicero
Publicado em 2022-04-01