Influence of sex and processing methods on physicochemical and organoleptic quality of rabbit meat-Reference-Cited by-同舟云学术

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Influence of sex and processing methods on physicochemical and organoleptic quality of rabbit meat

Published:2012-08-15 Issue:15 Volume:6 Page:
ISSN:1996-0794
Container-title:African Journal of Food Science
language:
Short-container-title:Afr. J. Food Sci.

Author:

Apata E. S.,

Publisher

Academic Journals

Link

http://academicjournals.org/journal/AJFS/article-full-text-pdf/D5E5DDA11992

Cited by 5 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. Comparative study on the effects of sous-vide, microwave cooking, and stewing on functional properties and sensory quality of goose meat;Poultry Science;2023-11

2. The selected goose meat quality traits in relation to various types of heat treatment;Poultry Science;2020-12

3. Plant extracts and essential oil product as feed additives to control rabbit meat microbial quality;Meat Science;2019-04

4. Application of Carnobacterium maltaromaticum as a feed additive for weaned rabbits to improve meat microbial quality and safety;Meat Science;2018-01

5. Effects of plant extracts and essential oils as feed supplements on quality and microbial traits of rabbit meat;World Rabbit Science;2016-06-29

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