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, A; Forte, C. - (2023). (Intervento presentato al convegno ICoMST tenutosi a Padova, Italy nel 20-25 Agosto).
Meat quality and sensory attributes of meat produced from broilers fed different inclusions percentages of processed former foodstuff based on bakery by-products
Dabbou, S;Roccatello, R;Gasperi, F;
2023-01-01
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