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

Pla, M.; Pascual, M.; Ariño, B. (World Rabbit Science. ICTA. UPV, 2004)

[EN] 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 ...

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