Changes in collagen, texture and sensory properties of meat when selecting rabbits for growth rate

Meat Science

Volumn 78, Issue 4, 2008, Pages 375-380

  Pascual, M ^a   Pla, M ^a  

^a UNIVERSITY OF VALENCIA   (Spain)

Author keywords

Bayesian analysis; Collagen; Rabbit; Selection; Sensory analysis; Texture

Indexed keywords

ORYCTOLAGUS CUNICULUS;

EID: 38649137715     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2007.07.009     Document Type: Article

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