Branciari, Raffaella, et al. “Effects of Saccharomyces Cerevisiae in Broiler Diets: 2. Meat Rheological Properties and Consumer Perception”.
Progress in Nutrition, vol. 16, no. 4, Dec. 2014, pp. 303-9,
https://mattioli1885journals.com/index.php/progressinnutrition/article/view/3747.