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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...

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Detalhes bibliográficos
Main Authors: Petracci, Massimiliano, Bianchi, Maurizio, Cavani, Claudio
Formato: Artigo
Idioma:Inglês
Publicado em: Molecular Diversity Preservation International 2009
Assuntos:
Acesso em linha: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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