Effect of diet and packaging system on the microbial status, pH, color and sensory traits of rabbit meat evaluated during chilled storage-Reference-Cited by-同舟云学术

Effect of diet and packaging system on the microbial status, pH, color and sensory traits of rabbit meat evaluated during chilled storage

Published:2018-07 Issue: Volume:141 Page:36-43
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Cullere Marco,Dalle Zotte Antonella^ORCID,Tasoniero Giulia,Giaccone Valerio,Szendrő Zsolt,Szín Melinda,Odermatt Meinrad,Gerencsér Zsolt,Dal Bosco Alessandro,Matics Zsolt

Funder

Padova University funds

Publisher

Elsevier BV

Subject

Food Science

Reference45 articles.

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3. The influence of linseed on rabbit meat quality;Bianchi;World Rabbit Science,2009

4. Harmonization of criteria and terminology in rabbit meat research. Revised proposal;Blasco;World Rabbit Science,1996

5. Bobbitt, J. (2002). Shelf life and microbiological safety of selected new and emerging meats destined for export markets. In: Rural Industries Research and Development Corporation, publ. no. 02–038. Retrieved from: http://www.rirdc.gov.au/reports/NAP/02–038.

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