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| 1 | Preslaughter mortality in broiler chickens, turkeys, and spent hens under commercial slaughtering显示文摘 | Petracci M Bianehi M Cavani C | 2006 | Poultry Science2006，85，9： | 1 |
| 2 | Functional in- gredients for poultry meat products 显示文摘 | Petracci M Bianchi M Mudalal S | 2013 | Trends in Food Science & Technology2013，33，1： | 1 |
| 3 | Influence of partial and complete caponization on chicken meat quality显示文摘 | Sirri F Bianchi M Petracci M | 2009 | Poultry Sci- ence2009，88，： | 1 |
| 4 | Harmonization of methodology of as-sessment of poultry meat quality features 显示文摘 | PETRACCI M BAEZA E | 2011 | World s PoultryScience Journal2011，67，1： | 1 |
| 5 | Flexibility analysis of an ethylene plant 显示文摘 | Hoch P M Eliceche AM | 1996 | Comput Chem Eng1996，20，44： | 1 |
| 6 | Harmonization of methodologies for the assessment of poultry meat quality features 显示文摘 | Petracci M Baiza E | 2011 | Worlds PoultryScience Journal2011，67，2： | 1 |
| 7 | The influence of genotype ,market Live weight,transportation,and holding conditions prior to slaughter on broiler breast meat color显示文摘 | Bianchi M Petracci M Cavanil C | 2006 | Poultry Science2006，85，： | 1 |
| 8 | Harmonization of methodology for the assessment of Poultry meat quality features显示文摘 | PETRACCI M BAEZA E | 2011 | World''s Poultry Science Journal2011，67，1： | 1 |
| 9 | Functionalingredients for poultry meat products 显示文摘 | PETRACCI M BIANCHI M MUDALAL S | 2013 | Trends in FoodScience Technology2013，33，： | 1 |
| 10 | Survey of skin pigmen- tation of yellow-skinned broiler chickens显示文摘 | Sirri F Petracci M Bianchi M | 2010 | Poult Sci2010，89，7： | 1 |
| 11 | Survival analysis with clustered observations of orthodontic brackets显示文摘 | Petracci E Farella M Galeone C | 2009 | Stat Med2009，28，28： | 1 |
| 12 | Color variation and characterization of broiler breast meat during processing in Italy显示文摘 | Petracci M Betti M Bianchi M Cavani C | | 0，，： | 1 |
| 13 | The European perspective on pale,soft,exudative conditions in poultry显示文摘 | Petracci M Bianchi M Cavani C | | 0，，： | 1 |
| 14 | Effects of broiler breast meat thickness and background on color meas- urements显示文摘 | PETRACCI M FLETCHER D L | 2002 | Poult Sci2002，81，： | 1 |
| 15 | Functional ingredients for poultry meat products显示文摘 | Petracci M Bianchi M Mudalal S | 2013 | Trends in Food Science & Technology2013，33，： | 1 |
| 16 | Functional ingredients for poultry meat products显示文摘 | PETRACCI M BIANCHI M MUDALAL S | 2013 | Trends in Food Science and Technology2013，33，1： | 1 |
| 17 | Color variation and characterization of broiler breast meat during processing in Italy 显示文摘 | PETRACCI M BETTI M BIANCHI M | 2004 | Poultry Science2004，83，12： | 1 |
| 18 | The European perspec-tive on pale,soft,exudative conditions in poultry 显示文摘 | Petracci M Bianchi M Cavani C | 2009 | Poultry Science2009，88，7： | 1 |
| 19 | The European perspective on pale, soft, exudative conditions in poultry显示文摘 | PETRACCI M BIANCHI M CAVANI C | 2009 | Poultry Science2009，88，7： | 1 |
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