Effect of dietary α-linolenic acid and vitamin E on the fatty acid composition, storage stability and sensory traits of rabbit meat

Meat Science

Volumn 66, Issue 2, 2004, Pages 407-413

  Dal Bosco, A ^a   Castellini, C ^a   Bianchi, L ^a   Mugnai, C ^a  

^a UNIVERSITY OF PERUGIA   (Italy)

Author keywords

Linolenic acid; Rabbit meat; Vitamin E

Indexed keywords

COMPOSITION; FATTY ACIDS; NUTRITION; VITAMINS;

SENSORY TRAITS;

MEATS;

HELIANTHUS; ORYCTOLAGUS CUNICULUS;

EID: 0142231973     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(03)00127-X     Document Type: Article

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