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Italian Journal of Animal Science Volume 20, 2021 - Issue 1
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Comparing three textural measurements of chicken breast fillets affected by severe wooden breast and spaghetti meat

Antón Pascual Guzmána Dipartimento di Biomedicina Comparata e Alimentazione, University of Padova, Padova, Italy
,
Angela Trocinoa Dipartimento di Biomedicina Comparata e Alimentazione, University of Padova, Padova, ItalyCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0001-9045-6156
ORCID Icon,
Leonardo Sustab Pathobiology Department, Ontario Veterinary College, University of Guelph, Guelph, Canada
&
Shai Barbutc Food Science Department, University of Guelph, Guelph, Canada
Pages 465-471 | Received 27 Dec 2020, Accepted 16 Feb 2021, Published online: 09 Mar 2021

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