Plant extracts and essential oil product as feed additives to control rabbit meat microbial quality

Author:

Koné Amenan Prisca,Desjardins Yves,Gosselin André,Cinq-Mars DanyORCID,Guay Frédéric,Saucier Linda

Funder

Ministère de l'agriculture des pêcheries et de l'alimentation du Québec

Agriculture and Agri-Food Canada

Publisher

Elsevier BV

Subject

Food Science

Reference84 articles.

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3. Comparison of spice-derived antioxidants and metal chelators on fresh beef color stability;Allen;Meat Science,2010

4. AOAC official methods of analysis;AOAC (Association of Official Analytical Chemists),1995

5. Influence of sex and processing methods on physicochemical and organoleptic quality of rabbit meat;Apata;African Journal of Food Science,2012

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