EFFECT OF SAUCES, COOKING PRE‐ AND POST‐FREEZING, AND FROZEN STORAGE ON RABBIT MUSCLE TISSUE
- 1 July 1980
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 45 (4) , 1070-1072
- https://doi.org/10.1111/j.1365-2621.1980.tb07519.x
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- Effect of Weaning and Slaughter Ages on Rabbit Meat Production. II. Carcass Quality and CompositionJournal of Animal Science, 1978
- Microbial, Biochemical and Organoleptic Changes in Ground Rabbit Meat Stored at 5 to 7 CJournal of Animal Science, 1978
- Storage‐ and Heat‐induced Changes in the Microscopic Appearance of Rabbit MuscleJournal of Food Science, 1965
- The Rabbit as a Source of Experimental Material for Meat StudiesJournal of Food Science, 1964