Improving quality and consumer acceptance of rabbit meat: Prospects and challenges

已完结 10 由木木发布于 2025/2/11 17:39:30

DOI:10.1016/j.meatsci.2024.109660
作者：Pavan Kumar , Neelesh Sharma , Lokesh Kumar Narnoliya , Akhilesh Kumar Verma , Pramila Umaraw , Nitin Mehta , Mohammad Rashedi Ismail-Fitry , Ubedullah Kaka , G
文献类型：期刊论文
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Elsevier

Abstract：Rabbit meat is an excellent source of high-quality proteins, essential fatty acids, vitamins, and minerals, which can be further improved through various management, preslaughter, and post-s

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