title: The usefulness of a fresh chicken leg as an experimental model during the intermediate stages of microsurgical training.
authors.forename: M
authors.initials: M
authors.lastname: Galeano
authors.forename: A G
authors.initials: AG
authors.lastname: Zarabini
mesh_terms: D000818:Animals; D002645:Chickens; D013502:General Surgery / Q000193:education*; D006614:Hindlimb / Q000601:surgery; D006801:Humans; D008866:Microsurgery / Q000193:education*; D023421:Models, Animal