Physicochemical properties and sensory profile of some breeds of rabbits in Algeria
The objective of this study was to compare physicochemical traits and sensory profile of meat from rabbits of both sexes belonging to two genotypes, local population and new line (ITELV 2006) which exhibited better characteristics due to its genetic potential. A total of 60 rabbits at 90 days of age...
Ausführliche Beschreibung
Bibliographische Detailangaben
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - (2024) vom: 22. März, Seite 10820132241238790
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| 1. Verfasser: |
Sanah, Ibtissem
(VerfasserIn) |
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| Weitere Verfasser: |
Kahina, Hafid,
Fairouz, Djeghim,
Romeila, Bader,
Ghania, Zitouni,
Zakaria, Khalfaoui,
Abdelghani, Boudjellal,
Miguel Angel, Sentandreu,
Samira, Becila |
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| Format: | Online-Aufsatz
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| Sprache: | English |
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| Veröffentlicht: |
2024
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional
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| Schlagworte: | Journal Article
Rabbit meat
consumer studies
food colour
food physical properties
food quality |
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