Bošković Cabrol, M.; Xiccato, G.; Petracci, M.; Hernández Pérez, P.; Mayr Marangon, C.; Trocino, A.
Nutritional Composition, Technological Quality, and Sensory Attributes of Chicken Breast Meat Affected by White Striping, Wooden Breast, and Spaghetti Meat: A Comprehensive Evaluation. Foods 2024, 13, 4007.
https://doi.org/10.3390/foods13244007
AMA Style
Bošković Cabrol M, Xiccato G, Petracci M, Hernández Pérez P, Mayr Marangon C, Trocino A.
Nutritional Composition, Technological Quality, and Sensory Attributes of Chicken Breast Meat Affected by White Striping, Wooden Breast, and Spaghetti Meat: A Comprehensive Evaluation. Foods. 2024; 13(24):4007.
https://doi.org/10.3390/foods13244007
Chicago/Turabian Style
Bošković Cabrol, Marija, Gerolamo Xiccato, Massimiliano Petracci, Pilar Hernández Pérez, Christine Mayr Marangon, and Angela Trocino.
2024. "Nutritional Composition, Technological Quality, and Sensory Attributes of Chicken Breast Meat Affected by White Striping, Wooden Breast, and Spaghetti Meat: A Comprehensive Evaluation" Foods 13, no. 24: 4007.
https://doi.org/10.3390/foods13244007
APA Style
Bošković Cabrol, M., Xiccato, G., Petracci, M., Hernández Pérez, P., Mayr Marangon, C., & Trocino, A.
(2024). Nutritional Composition, Technological Quality, and Sensory Attributes of Chicken Breast Meat Affected by White Striping, Wooden Breast, and Spaghetti Meat: A Comprehensive Evaluation. Foods, 13(24), 4007.
https://doi.org/10.3390/foods13244007
