Branciari, R., Ranucci, D., Forte, C., Acuti, G., Miraglia, D., Olivieri, O. and Trabalza-Marinucci, M. (2014) “Effects of Saccharomyces cerevisiae in broiler diets: 2. Meat rheological properties and consumer perception”, Progress in Nutrition, 16(4), pp. 303–309. Available at: https://mattioli1885journals.com/index.php/progressinnutrition/article/view/3747 (Accessed: 30 November 2021).