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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. 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:
(issn: 1989-8886 )
Editorial:
World Rabbit Science. ICTA. UPV
Tipo: Artículo

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