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Qualitative improvement of rabbit burgers using Zingiber officinale Roscoe powder

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Qualitative improvement of rabbit burgers using Zingiber officinale Roscoe powder

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Mancini, S.; Preziuso, G.; Fratini, F.; Torracca, B.; Nuvoloni, R.; Dal Bosco, A.; Paci, G. (2017). Qualitative improvement of rabbit burgers using Zingiber officinale Roscoe powder. World Rabbit Science. 25(4):367-375. doi:10.4995/wrs.2017.7656

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/93938

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Title: Qualitative improvement of rabbit burgers using Zingiber officinale Roscoe powder
Author:
Issued date:
Abstract:
[EN] The object of this study was to evaluate the effect of Zingiber officinale powder on physical-chemical traits, microbiological growth and sensory properties of rabbit burger. Raw burgers (only meat and meat added with ...[+]
Subjects: Burger , Rabbit meat , Ginger , Meat quality , Colour , Rabbits
Copyrigths: Reserva de todos los derechos
Source:
World Rabbit Science. (issn: 1257-5011 ) (eissn: 1989-8886 )
DOI: 10.4995/wrs.2017.7656
Publisher:
Universitat Politècnica de València
Publisher version: https://doi.org/10.4995/wrs.2017.7656
Type: Artículo

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