Influence of open-air rearing on fatty acid composition and sensory properties of rabbit meat.-Reference-Cited by-同舟云学术

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Influence of open-air rearing on fatty acid composition and sensory properties of rabbit meat.

Published:2010-07-07 Issue:4 Volume:12 Page:
ISSN:1989-8886
Container-title:World Rabbit Science
language:
Short-container-title:World rabbit sci.

Author:

Cavani C. ,Bianchi M. ,Petracci M. ,Toschi T.G. ,Parpinello G.P. ,Kuzminsky G. ,Morera P.

Publisher

Universitat Politecnica de Valencia

Subject

Animal Science and Zoology

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The Fatty Acid Profile of Meat from New Zealand White Rabbits Raised under Intensive and Extensive Production Systems;Animals;2021-10-31

2. Dietary vitamin E supplementation on cholesterol, vitamin E content, and fatty acid profile in chicken muscles;Canadian Journal of Animal Science;2016-06-01

3. Influence of Rabbit Sire Genetic Origin, Season of Birth and Parity Order on Doe and Litter Performance in an Organic Production System;Asian-Australasian Journal of Animal Sciences;2013-01-01

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