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The role of rabbit meat as functional food.
Dalle Zotte A, Szendro Z. Dalle Zotte A, et al. Meat Sci. 2011 Jul;88(3):319-31. doi: 10.1016/j.meatsci.2011.02.017. Epub 2011 Feb 24. Meat Sci. 2011. PMID: 21392894
Effect of dietary supplementation of Spirulina (Arthrospira platensis) and Thyme (Thymus vulgaris) on rabbit meat appearance, oxidative stability and fatty acid profile during retail display.
Dal Bosco A, Gerencsér Z, Szendrő Z, Mugnai C, Cullere M, Kovàcs M, Ruggeri S, Mattioli S, Castellini C, Dalle Zotte A. Dal Bosco A, et al. Among authors: dalle zotte a. Meat Sci. 2014 Jan;96(1):114-9. doi: 10.1016/j.meatsci.2013.06.021. Epub 2013 Jun 15. Meat Sci. 2014. PMID: 23896145 Free article.
Application of computed tomography to assess the effect of egg yolk ratio on body composition in chickens of different genotype and gender at hatch and during the rearing period.
Milisits G, Donkó T, Dalle Zotte A, Sartori A, Szentirmai E, Emri M, Opposits G, Orbán A, Pőcze O, Repa I, Sütő Z. Milisits G, et al. Among authors: dalle zotte a. Br Poult Sci. 2013;54(5):611-9. doi: 10.1080/00071668.2013.811714. Epub 2013 Sep 25. Br Poult Sci. 2013. PMID: 24067064
59 results