[Determination of selected quality criteria for rabbit meat]
Nahrung
.
1974;18(1):47-51.
doi: 10.1002/food.19740180107.
[Article in German]
Authors
E Scharner
,
G Schiefer
,
F Scherer
PMID:
4858834
DOI:
10.1002/food.19740180107
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