doiFil / Faculty of Philology, University of Belgrade
 |
 |
 |
 |
 |  |
 |
 |
 |
Wooden Breast, White Striping and Spaghetti Meat: Chemical Composition, Technological Quality, Microbiological Profile and Sensory Attributes of Broiler Breasts
Marija Bošković Cabrol
Massimiliano Petracci
Angela Trocino
Meat Technology, Vol. 64 (2023), No. 2
Article 13 (p. 75–81)
https://doi.org/10.18485/meattech.2023.64.2.13
Citation export: |
 |
 |
@article{boskovicetal:2023broilerbreasts,
author = {Bošković Cabrol, Marija and Petracci, Massimiliano and Trocino, Angela},
title = {Wooden Breast, White Striping and Spaghetti Meat: Chemical Composition, Technological Quality, Microbiological Profile and Sensory Attributes of Broiler Breasts},
journal = {Meat Technology},
issn = {2466-4812},
eissn = {2560-4295},
year = {2023},
volume = {64},
number = {2},
pages = {75--81},
howpublished = {print},
language = {english},
note = {13},
doi = {10.18485/meattech.2023.64.2.13},
doiurl = {http://doi.fil.bg.ac.rs/volume.php?pt=journals&issue=meattech-2023-64-2&i=13},
url = {http://doi.fil.bg.ac.rs/pdf/journals/meattech/2023-2/meattech-2023-64-2-13.pdf}
}