PETRACCI M.; CAVANI C., Muscle growth and poultry meat quality issues, «NUTRIENTS», 2012, 4, Article number: 1 , pp. 1 - 12 [Scientific article]Open Access
PETRACCI M.; LAGHI L.; ROCCULI P.; RIMINI S.; PANARESE V.; CREMONINI M.A.; CAVANI C., The use of sodium bicarbonate for marination of broiler breast meat, «POULTRY SCIENCE», 2012, 91, Article number: 31 , pp. 526 - 534 [Scientific article]
SIRRI F.; CASTELLINI C.; BIANCHI M.; PETRACCI M.; MELUZZI A.; FRANCHINI A., Effect of fast-, medium- and slow-growing strains on meat quality of chickens reared under the organic farming method, «ANIMAL», 2011, 5, pp. 312 - 319 [Scientific article]
METZGER SZ.; BIANCHI M.; CAVANI C.; PETRACCI M.; SZABÓ A.; GYOVAI M.; BIRÓ-NÉMETH E.; RADNAI I.; SZENDRŐ ZS., Effect of nutritional status of rabbit kits on their productive performance, carcass and meat quality traits, «LIVESTOCK SCIENCE», 2011, 158, pp. 210 - 218 [Scientific article]
PETRACCI M.; BAEZA E., Harmonization of methodologies for the assessment of poultry meat quality features, «WORLD'S POULTRY SCIENCE JOURNAL», 2011, 67, pp. 137 - 151 [Scientific article]
PETRACCI M.; BIANCHI M.; CAVANI C., Pre-slaughter handling and slaughtering
factors influencing poultry product
quality, «WORLD'S POULTRY SCIENCE JOURNAL», 2010, 66, pp. 17 - 26 [Scientific article]
PETRACCI M.; BIANCHI M.; BIGUZZI G.; CAVANI C., Preslaughter risk factors associated with mortality and bruising in rabbits, «WORLD RABBIT SCIENCE», 2010, 18, pp. 219 - 228 [Scientific article]Open Access
F. Sirri; Petracci M.; Bianchi M.; Meluzzi A., Survey of skin pigmentation of yellow-skinned broiler chickens, «POULTRY SCIENCE», 2010, 89, pp. 1556 - 1561 [Scientific article]
CAVANI C.; PETRACCI M.; TROCINO A.; XICCATO G., Advances in research on poultry and rabbit meat quality, in: Proceedings of the ASPA 18th congress : Palermo, June 9-12, 2009, Milano ; Bologna, Avenue Media, «ITALIAN JOURNAL OF ANIMAL SCIENCE», 2009, 8, pp. 741 - 750 (atti di: Proceedings of ASPA 18th Congress, Palermo, 9-12 June 2009) [Contribution to conference proceedings]Open Access
PETRACCI M.; BIANCHI M.; CAVANI C., Development of rabbit meat products fortified with n-3 polyunsaturated fatty acids, «NUTRIENTS», 2009, 1, pp. 111 - 118 [Scientific article]Open Access
PETRACCI M.; BIANCHI M.; VENTURI L.; CREMONINI M.A.; CAVANI C., Effect of ante mortem journey and lairage at abattoir on rabbit meat quality, «JOURNAL OF MUSCLE FOODS», 2009, 20, pp. 489 - 500 [Scientific article]
METZGER SZ.; SZENDRŐ ZS.; BIANCHI M.; HULLÁR I.; FÉBEL H.; MAERTENS L.; CAVANI C.; PETRACCI M.; RADNAI I.; BIRÓ-NÉMETH E., Effect of energy restriction in interaction with genotype on the performance of growing rabbits: II. Carcass traits and meat quality, «LIVESTOCK SCIENCE», 2009, 126, pp. 221 - 228 [Scientific article]
SIRRI F.; BIANCHI M.; PETRACCI M.; MELUZZI A., Influence of partial and complete caponization on chicken meat quality, «POULTRY SCIENCE», 2009, 88, pp. 1466 - 1473 [Scientific article]
PETRACCI M.; BIANCHI M.; CAVANI C., The European perspective on pale, soft, exudative conditions in poultry, «POULTRY SCIENCE», 2009, 88, pp. 1518 - 1523 [Scientific article]
BIANCHI M.; FERIOLI F.; PETRACCI M.; CABONI M.F.; CAVANI C., The influence of dietary lipid source on quality characteristics
of raw and processed chicken meat, «EUROPEAN FOOD RESEARCH AND TECHNOLOGY», 2009, 229, pp. 339 - 348 [Scientific article]
