{"title":"日粮对兔肉品质的影响。","authors":"P. Hernández, A. D. Zotte, C. D. Blas, J. Wiseman","doi":"10.1079/9781845936693.0163","DOIUrl":null,"url":null,"abstract":"Abstract\n This chapter discussed te influence of the different dietary factors such as cholesterol, fatty acids, water, protein, lipids, ash and energy on rabbit meat quality and safety.","PeriodicalId":403460,"journal":{"name":"Nutrition of the rabbit","volume":"19 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"78","resultStr":"{\"title\":\"Influence of diet on Rabbit meat quality.\",\"authors\":\"P. Hernández, A. D. Zotte, C. D. Blas, J. Wiseman\",\"doi\":\"10.1079/9781845936693.0163\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Abstract\\n This chapter discussed te influence of the different dietary factors such as cholesterol, fatty acids, water, protein, lipids, ash and energy on rabbit meat quality and safety.\",\"PeriodicalId\":403460,\"journal\":{\"name\":\"Nutrition of the rabbit\",\"volume\":\"19 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1900-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"78\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Nutrition of the rabbit\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1079/9781845936693.0163\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Nutrition of the rabbit","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1079/9781845936693.0163","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Abstract
This chapter discussed te influence of the different dietary factors such as cholesterol, fatty acids, water, protein, lipids, ash and energy on rabbit meat quality and safety.
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