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Protein, fat and moisture content of retail cuts of rabbit meat evaluated with the nirs methodology.

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Protein, fat and moisture content of retail cuts of rabbit meat evaluated with the nirs methodology.

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Pla, M.; Pascual, M.; Ariño, B. (2004). Protein, fat and moisture content of retail cuts of rabbit meat evaluated with the nirs methodology. World Rabbit Science. 12(3). doi:10.4995/wrs.2004.574

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/9784

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Título: Protein, fat and moisture content of retail cuts of rabbit meat evaluated with the nirs methodology.
Autor:
Fecha difusión:
Resumen:
Thirty commercial rabbit carcasses weighting 836-1413 g were sealed in the Spanish market and were retailed according to the WRSA norms to obtain four parts: fore legs, thoracic cage, loin and hind part. The loin was ...[+]
Palabras clave: Chemical composition , Meat , Rabbit , Nirs
Derechos de uso: Reconocimiento - No comercial (by-nc)
Fuente:
World Rabbit Science. (issn: 1257-5011 ) (eissn: 1989-8886 )
DOI: 10.4995/wrs.2004.574
Editorial:
World Rabbit Science. ICTA. UPV
Versión del editor: https://doi.org/10.4995/wrs.2004.574
Tipo: Artículo

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