MUDALAL, SAMER
MUDALAL, SAMER
DIPARTIMENTO DI SCIENZE E TECNOLOGIE AGRO-ALIMENTARI
Effect of white striping on turkey breast meat quality
2018 Soglia, F.; Baldi, G.; Laghi, L.; Mudalal, S.; Cavani, C.; Petracci, M.
Post mortem acidification pattern in chicken breast and leg muscles
2018 Giulia, Baldi; Francesca, Soglia; Maurizio, Mazzoni; Luca, Laghi; Samer, Mudalal; Claudio, Cavani; Massimiliano, Petracci
Technical note: estimation of real rabbit meat consumption in Italy
2018 PETRACCI M., SOGLIA F., BALDI G., BALZANI L., MUDALAL S., CAVANI C.
Implications of white striping and wooden breast abnormalities on quality traits of raw and marinated chicken meat
2015 MUDALAL S.; LORENZI M.; SOGLIA F.; CAVANI C.; PETRACCI M.
Meat quality in fast-growing broiler chickens
2015 PETRACCI M.; MUDALAL S.; SOGLIA F.; CAVANI C.
Changes in protein fractions of chicken breast meat affected by white striping
2014 MUDALAL S.; BABINI E.; CAVANI C.; PETRACCI M.
Comparison between the quality traits of phosphate and bicarbonate-marinated chicken breast fillets cooked under different heat treatments
2014 MUDALAL S.; PETRACCI M.; TAPPI S.; ROCCULI P.; CAVANI C.
Effect of white striping on chemical composition and nutritional value of chicken breast meat
2014 PETRACCI M.; MUDALAL S.; BABINI E.; CAVANI C.
Implications of wooden breast defect on technological properties of chicken breast fillets
2014 PETRACCI M.; MUDALAL S.; LORENZI M.; SOGLIA F.; CAVANI C.
Incidence of white striping under commercial conditions in medium and heavy broiler chickens in Italy
2014 LORENZI M; MUDALAL S.; CAVANI C.; PETRACCI M.
Meat quality in fast-growing chicken broilers
2014 PETRACCI M.; MUDALAL S.; CAVANI C.
Partial replacement of sodium chloride with potassium chloride in marinated rabbit meat
2014 SOGLIA F.; PETRACCI M.; MUDALAL S.; VANNINI L.; GOZZI G.; CAMPRINI L.; CAVANI C.
Quantity and functionality of protein fractions in chicken breast fillets affected by white striping
2014 MUDALAL S.; BABINI E.; CAVANI C.; PETRACCI M.
Comparison between the quality traits of phosphate and bicarbonate-marinated chicken breast fillets cooked under different heat treatments
2013 MUDALAL S.; PETRACCI M.;CAVANI C.
Consequences of selection for higher growth rate on nutritional quality of chicken breast meat
2013 MUDALAL S.; PETRACCI M.; BABINI E.; CAVANI C.
Effect of white striping on quality traits of raw and marinated chicken breast meat
2013 PETRACCI M.; MUDALAL S.; BONFIGLIO A.; CAVANI C.
Functional ingredients for poultry meat products
2013 PETRACCI M.; BIANCHI M.; MUDALAL S.; CAVANI C.
Occurrence of white striping under commercial conditions and its impact on breast meat quality in broiler chickens
2013 PETRACCI M.; MUDALAL S.; BONFIGLIO A.; CAVANI C.
Reducing sodium level in processed rabbit meat
2013 PETRACCI M.; MUDALAL S.; CAVANI C.
Sodium reduction in marinated rabbit meat
2013 MUDALAL S.; PETRACCI M.; CAVANI C.
| Titolo | Autore(i) | Anno | Periodico | Editore | Tipo | File |
|---|---|---|---|---|---|---|
| Effect of white striping on turkey breast meat quality | Soglia, F.; Baldi, G.; Laghi, L.; Mudalal, S.; Cavani, C.; Petracci, M. | 2018-01-01 | ANIMAL | - | 1.01 Articolo in rivista | - |
| Post mortem acidification pattern in chicken breast and leg muscles | Giulia, Baldi; Francesca, Soglia; Maurizio, Mazzoni; Luca, Laghi; Samer, Mudalal; Claudio, Cavani...; Massimiliano, Petracci | 2018-01-01 | - | - | 4.02 Riassunto (Abstract) | - |
| Technical note: estimation of real rabbit meat consumption in Italy | PETRACCI M., SOGLIA F., BALDI G., BALZANI L., MUDALAL S., CAVANI C. | 2018-01-01 | WORLD RABBIT SCIENCE | - | 1.01 Articolo in rivista | Petracci_et_al_2018_WRS.pdf |
| Implications of white striping and wooden breast abnormalities on quality traits of raw and marinated chicken meat | MUDALAL S.; LORENZI M.; SOGLIA F.; CAVANI C.; PETRACCI M. | 2015-01-01 | ANIMAL | - | 1.01 Articolo in rivista | 42_wooden_breast_Animal.pdf |
| Meat quality in fast-growing broiler chickens | PETRACCI M.; MUDALAL S.; SOGLIA F.; CAVANI C. | 2015-01-01 | WORLD'S POULTRY SCIENCE JOURNAL | - | 1.01 Articolo in rivista | - |
| Changes in protein fractions of chicken breast meat affected by white striping | MUDALAL S.; BABINI E.; CAVANI C.; PETRACCI M. | 2014-01-01 | - | - | 4.01 Contributo in Atti di convegno | - |
| Comparison between the quality traits of phosphate and bicarbonate-marinated chicken breast fillets cooked under different heat treatments | MUDALAL S.; PETRACCI M.; TAPPI S.; ROCCULI P.; CAVANI C. | 2014-01-01 | FOOD AND NUTRITION SCIENCES | - | 1.01 Articolo in rivista | - |
| Effect of white striping on chemical composition and nutritional value of chicken breast meat | PETRACCI M.; MUDALAL S.; BABINI E.; CAVANI C. | 2014-01-01 | ITALIAN JOURNAL OF ANIMAL SCIENCE | - | 1.01 Articolo in rivista | 3138-17368-3-PB.pdf |
| Implications of wooden breast defect on technological properties of chicken breast fillets | PETRACCI M.; MUDALAL S.; LORENZI M.; SOGLIA F.; CAVANI C. | 2014-01-01 | - | NetPrint Bryne | 4.02 Riassunto (Abstract) | - |
| Incidence of white striping under commercial conditions in medium and heavy broiler chickens in Italy | LORENZI M; MUDALAL S.; CAVANI C.; PETRACCI M. | 2014-01-01 | JOURNAL OF APPLIED POULTRY RESEARCH | - | 1.01 Articolo in rivista | - |
| Meat quality in fast-growing chicken broilers | PETRACCI M.; MUDALAL S.; CAVANI C. | 2014-01-01 | - | NetPrint Bryne | 4.01 Contributo in Atti di convegno | - |
| Partial replacement of sodium chloride with potassium chloride in marinated rabbit meat | SOGLIA F.; PETRACCI M.; MUDALAL S.; VANNINI L.; GOZZI G.; CAMPRINI L.; CAVANI C. | 2014-01-01 | INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY | - | 1.01 Articolo in rivista | - |
| Quantity and functionality of protein fractions in chicken breast fillets affected by white striping | MUDALAL S.; BABINI E.; CAVANI C.; PETRACCI M. | 2014-01-01 | POULTRY SCIENCE | - | 1.01 Articolo in rivista | - |
| Comparison between the quality traits of phosphate and bicarbonate-marinated chicken breast fillets cooked under different heat treatments | MUDALAL S.; PETRACCI M.;CAVANI C. | 2013-01-01 | WORLD'S POULTRY SCIENCE JOURNAL | - | 4.01 Contributo in Atti di convegno | - |
| Consequences of selection for higher growth rate on nutritional quality of chicken breast meat | MUDALAL S.; PETRACCI M.; BABINI E.; CAVANI C. | 2013-01-01 | - | University of Bologna | 4.02 Riassunto (Abstract) | - |
| Effect of white striping on quality traits of raw and marinated chicken breast meat | PETRACCI M.; MUDALAL S.; BONFIGLIO A.; CAVANI C. | 2013-01-01 | ITALIAN JOURNAL OF ANIMAL SCIENCE | - | 1.06 Abstract in rivista | AB_27_28.pdf |
| Functional ingredients for poultry meat products | PETRACCI M.; BIANCHI M.; MUDALAL S.; CAVANI C. | 2013-01-01 | TRENDS IN FOOD SCIENCE & TECHNOLOGY | - | 1.01 Articolo in rivista | - |
| Occurrence of white striping under commercial conditions and its impact on breast meat quality in broiler chickens | PETRACCI M.; MUDALAL S.; BONFIGLIO A.; CAVANI C. | 2013-01-01 | POULTRY SCIENCE | - | 1.01 Articolo in rivista | - |
| Reducing sodium level in processed rabbit meat | PETRACCI M.; MUDALAL S.; CAVANI C. | 2013-01-01 | - | University of Bologna | 4.02 Riassunto (Abstract) | - |
| Sodium reduction in marinated rabbit meat | MUDALAL S.; PETRACCI M.; CAVANI C. | 2013-01-01 | - | Associazione Scientifica di Coniglicoltura | 4.01 Contributo in Atti di convegno | - |