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Srikanthithasan, K., Dabbou, S., Roccatello, R., Gasperi, F., Gariglio, M., Fiorilla, E., et al. (2023). Meat quality and sensory attributes of meat produced from broilers fed different inclusions percentages of processed former foodstuff based on bakery by-products.

Meat quality and sensory attributes of meat produced from broilers fed different inclusions percentages of processed former foodstuff based on bakery by-products

Roccatello, R;
2023
2023
69th International Congress of Meat Science and Technology
Srikanthithasan, K., Dabbou, S., Roccatello, R., Gasperi, F., Gariglio, M., Fiorilla, E., et al. (2023). Meat quality and sensory attributes of meat produced from broilers fed different inclusions percentages of processed former foodstuff based on bakery by-products.
Srikanthithasan, K; Dabbou, S; Roccatello, R; Gasperi, F; Gariglio, M; Fiorilla, E; Diaz Vicuna, E; Giorgino, A; Castrica, M; Miraglia, D; Schiavone, ...espandi
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11585/959949
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