Influence of Genotype Lines, Age at Slaughter and Sexes on the Composition of Rabbit Meat
Chemical composition (water, proteins, ash, intramuscular fat, cholesterol, fatty acid composition), sensory characteristics and instrumental profiles (colour and texture) of lean rabbit meat were investigated. It originated from animals of three different lines of SIKA genotype (A – mother line, C...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Zagreb Faculty of Food Technology and Biotechnology
2006-01-01
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| Series: | Food Technology and Biotechnology |
| Subjects: | |
| Online Access: | http://hrcak.srce.hr/file/161715 |