Rabbit meat quality with an approach to its processing using spices or specific ingredients as antioxidants
Due to its low lipid content and high amounts of essential amino acids, rabbit meat is known for its excellent nutritional qualities, being very digestible and ideal for use in healthy diets. Unfortunately, rabbit meat has one of the highest lipid peroxidation susceptibilities, which restricts its u...
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| Главные авторы: | , , |
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| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Universitat Politècnica de València
2025-06-01
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| Серии: | World Rabbit Science |
| Предметы: | |
| Online-ссылка: | https://polipapers.upv.es/index.php/wrs/article/view/22656 |
| Метки: |
Нет меток, Требуется 1-ая метка записи!
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