Total Iron, Heme Iron, Zinc, and Copper Content in Rabbit Meat and Viscera-Reference-Cited by-同舟云学术

Total Iron, Heme Iron, Zinc, and Copper Content in Rabbit Meat and Viscera

Published:2011-02-23 Issue:3 Volume:143 Page:1489-1496
ISSN:0163-4984
Container-title:Biological Trace Element Research
language:en
Short-container-title:Biol Trace Elem Res

Author:

Valenzuela Carolina,de Romaña Daniel Lopez,Schmiede Camila,Morales María Sol,Olivares Manuel,Pizarro Fernando

Publisher

Springer Science and Business Media LLC

Subject

Biochemistry (medical),Inorganic Chemistry,Clinical Biochemistry,General Medicine,Biochemistry,Endocrinology, Diabetes and Metabolism

Link

http://link.springer.com/content/pdf/10.1007/s12011-011-8989-x.pdf

Reference34 articles.

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2. Ouhayoun J, Delmas D (1988) Meat quality of rabbit. I. Differences between muscles in post mortem pH. Proc. 4th World Rabbit Congr 2:412

3. Blasco A, Piles M (1990) Muscular pH of the rabbit. Ann Zootech 39:133

4. Blasco A, Ouhayoun J (1996) Harmonization of criteria and terminology in rabbit meat research. World Rabbit Sci 4:93–99

5. Xiccato G, Parigi-Bini R, Cinetto M, Converso R (1990) Variazioni del pH muscolare in carcasse refrigerate di coniglio. Atti Soc Ital Sci Vet 44:577

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