Quality of rabbit meat and phyto-additives

Czech Journal of Food Sciences

Volumn 28, Issue 3, 2010, Pages 161-167

  Pogány Simonová, Monika ^a   Chrastinová, Lubica ^b   Mojto, Jozef ^b   Lauková, Andrea ^a   Szabóová, Renáta ^a   Rafay, Ján ^b  

^a INSTITUTE OF ANIMAL PHYSIOLOGY   (Slovakia)

^b Slovak Agricultural Research Center   (Slovakia)

Author keywords

Amino acids; Eleutherococcus senticosus; Oregano; Rabbit meat; Sage

Indexed keywords

ELEUTHEROCOCCUS SENTICOSUS; ORIGANUM; ORYCTOLAGUS CUNICULUS;

ADDITIVES; AMINO ACIDS; MEATS; NUTRITION; PHYSICOCHEMICAL PROPERTIES;

AMINO ACID COMPOSITIONS; COMMERCIAL PRODUCTS; CONTROL SAMPLES; ENERGY VALUE; HEALTH STATE; LIPID CONTENT; NUTRITIONAL QUALITIES;

PLANT EXTRACTS;

EID: 77954576988     PISSN: 12121800     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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