[Determination of selected quality criteria for rabbit meat]

Nahrung. 1974;18(1):47-51. doi: 10.1002/food.19740180107.
[Article in German]
No abstract available

Publication types

  • Comparative Study

MeSH terms

  • Animals
  • Body Weight
  • Cooking
  • Food Analysis*
  • Hydrogen-Ion Concentration
  • Meat / analysis*
  • Rabbits*
  • Taste
  • Water / analysis

Substances

  • Water