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[Technological and genetic study of the rabbit meat quality]

1995

Haddad, B.

AGROVOC Keywords
abattage d'animaux biodiversidad biodiversity breeding methods calidad carne de conejo cooling enfriamiento fenotipos glicogeno glycogen glycolyse glycolysis meat yield metabolic water muscle muscles ph phenotypes quality rabbit meat refroidissement rendement en viande sacrificio slaughtering temperatura temperature tenderness ternura tunisia tunisie viande de lapin
Bibliographic information
Pagination
122 p.
Other Subjects
Rendimiento carnico; Methode d'amelioration; Biodiversite; Tunez; Qualite; Agua metabolica; Metodos de mejoramiento; Musculos; Glicolisis; Eau metabolique; Phenotype; Tendrete; Glycogene
Language
French
Note
Summaries (En, Fr, Nl)
5 ill.; 25 tables; bibliography p. 103-122
Type
Thesis; Bibliography; Summary; Non-Conventional
Corporate Author
Gent Univ. (Belgium). Faculteit Landbouwkundige en Toegepaste Biologische Wetenschappen
1995-08-15
AGRIS AP
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