Carcass Characteristics and Meat Quality Traits of the Padovana Chicken Breed, A Commercial Line, and Their Cross-Reference-Cited by-同舟云学术

Carcass Characteristics and Meat Quality Traits of the Padovana Chicken Breed, A Commercial Line, and Their Cross

Published:2015-01 Issue:3 Volume:14 Page:3848
ISSN:1828-051X
Container-title:Italian Journal of Animal Science
language:en
Short-container-title:Italian Journal of Animal Science

Author:

Cassandro Martino¹,De Marchi Massimo¹,Penasa Mauro,Rizzi Chiara¹

Affiliation:

1. Dipartimento di Agronomia, Animali, Alimenti, Risorse naturali e Ambiente, University of Padua, Italy

Publisher

Informa UK Limited

Subject

Animal Science and Zoology

Link

https://www.tandfonline.com/doi/pdf/10.4081/ijas.2015.3848

Reference21 articles.

1. ASPA, 1996. Metodiche per la determinazione delle caratteristiche qualitative della carne. Università degli Studi di Perugia ed., Perugia, Italy.

2. Comparison of two chicken genotypes organically reared: oxidative stability and other qualitative traits of the meat

3. Effect of organic production system on broiler carcass and meat quality

4. Commission Internationale de l’Eclairage, 1978. International commission on illumination recommendations on uniform color spaces, color-difference equations, psychometric color terms. Commission Internationale de l’Eclairage, Paris, France.

5. Carcass Characteristics and Qualitative Meat Traits of the Padovana Breed of Chicken

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