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Rabbit meat in need of a hat-trick: from tradition to innovation (and back).
Petracci, Massimiliano; Soglia, Francesca; Leroy, Frédéric.
Affiliation
  • Petracci M; Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy.
  • Soglia F; Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy.
  • Leroy F; Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium. Electronic address: Frederic.Leroy@vub.be.
Meat Sci ; 146: 93-100, 2018 Dec.
Article in En | MEDLINE | ID: mdl-30142510
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Rabbits / Meat Limits: Animals Language: En Journal: Meat Sci Journal subject: CIENCIAS DA NUTRICAO Year: 2018 Document type: Article Affiliation country: Italia Country of publication: Reino Unido
Fulltext
Add to My VHL
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Rabbits / Meat Limits: Animals Language: En Journal: Meat Sci Journal subject: CIENCIAS DA NUTRICAO Year: 2018 Document type: Article Affiliation country: Italia Country of publication: Reino Unido