Autori: Petracci Massimiliano
| Naslov | Nutritional Composition, Technological Quality, and Sensory Attributes of Chicken Breast Meat Affected by White Striping, Wooden Breast, and Spaghetti Meat: A Comprehensive Evaluation (Article) |
| Autori | Boskovic-Cabrol Marija D Xiccato Gerolamo Petracci Massimiliano Perez Pilar Hernandez Marangon Christine Mayr Trocino Angela |
| Info | FOODS, (2024), vol. 13 br. 24, str. - |
| Projekat | European Union's Horizon 2020 research and innovation program [101063055]; European Union [D.D. 1032 17/06/2022, CN00000022]; European Union Next-GenerationEU |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa |
| Naslov | Use of Essential Oils to Increase the Safety and the Quality of Marinated Pork Loin (Article) |
| Autori | Siroli Lorenzo Baldi Giulia Soglia Francesca Bukvicki Danka R Patrignani Francesca Petracci Massimiliano Lanciotti Rosalba |
| Info | FOODS, (2020), vol. 9 br. 8, str. - |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa Citati: ISI/Web of Science Scopus |
