Open AccessProtein, fat and moisture content of retail cuts of rabbit meat evaluated with the nirs methodology
Author(s) -
María Pla,
M. Pascual,
B. Ariño
Publication year - 2010
Publication title -
world rabbit science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.396
H-Index - 23
eISSN - 1989-8886
pISSN - 1257-5011
DOI - 10.4995/wrs.2004.574
Subject(s) - loin , longissimus dorsi , intramuscular fat , zoology , bruise , longissimus muscle , longissimus , food science , hindlimb , chemistry , moisture , anatomy , biology , medicine , surgery , organic chemistry