Quality of rabbit meat and phyto-additives
The consumption of healthy and nutritive food (rich in proteins and low in cholesterol and lipid contents) is a preferred factor with the contemporary consumers. In addition, natural alternatives are requested to replace the additives used up to now but recently banned. To reach the above given cond...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2010-06-01
|
| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201003-0001_quality-of-rabbit-meat-and-phyto-additives.php |