Technologie de l' abattage du lapin 1. Etude descriptive de la musculature.
1990
Delmas D. | Ouhayoun J.
AGROVOC Keywords
Bibliographic information
Pagination
v.11-14(1)
Other Subjects
Activite enzymatique; Metabolisme energetique; Propiedades fisico quimicas; Qualite; Propriete physico chimique; Musculos; Actividad enzimatica
Language
French
Note
12 ref., Summary (Fr).
Translated Title
English.
[Rabbit slaughtering techniques: 1. descriptive study of muscles]. [French]
Type
Journal Article; Journal Part; Summary
Source
Viandes-et-Produits-Carnes (France). (Jan-Feb 1990). v. 11(1) p. 11-14.
Corporate Author
Institut National de la Recherche Agronomique, Castanet-Tolosan (France). Centre de Toulouse, Laboratoire de Recherches sur l' Elevage du Lapin
Organisation Internationale de Normalisation, Geneva (Switzerland).
2012-11-15
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