Physical characteristics of rabbit meat a review

Physical characteristics of rabbit meat a review

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Detalles Bibliográficos
Publicado en:	Scientia agriculturae bohemica
Autor principal:	Tumová, E.
Otros Autores:	Bizková, Z.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Scientia agriculturae bohemica v. 41, no. 4 (2010), p. 236-241
Materias:	Carne de conejo Propiedades físico-químicas Color Ph Ternura Aptitud para la conservación Oxidación Estabilidad oxidativa
Publicación relacionada:	Contenido en: Scientia agriculturae bohemica

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