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Development of Rabbit Meat Products Fortified With n-3 Polyunsaturated Fatty Acids

Rabbit meat is a highly digestible, tasty, low-calorie food, often recommended by nutritionists over other meats. Currently research in the rabbit sector is interested in developing feeding strategies aiming to further increase the nutritional value of rabbit meat as a “functional food” by including...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser: Petracci, Massimiliano, Bianchi, Maurizio, Cavani, Claudio
Format: Artigo
Sprache:Inglês
Veröffentlicht: Molecular Diversity Preservation International 2009
Schlagworte:
Online Zugang:https://ncbi.nlm.nih.gov/pmc/articles/PMC3257606/
https://ncbi.nlm.nih.gov/pubmed/22253971
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/nu1020111
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