La viande de lapin: Effet des conditions de refrigeration et de conservation des carcasses sur le pH musculaire et les pertes de poids.
1989
Ouhayoun J. | Delmas D. | Poujardieu B.
AGROVOC Keywords
Bibliographic information
Viandes et Produits Carnes
Volume
10
ISSN
0241-0389
Pagination
v.87-89(3)
Other Subjects
Aptitude a la conservation; Refrigeracion; Aptitud para la conservacion; Perdida de peso; Musculos
Language
French
Note
Summary (Fr).
Translated Title
English.
[Rabbit meat: Effect of refrigeration and carcass preservation conditions on muscle pH and weight losses]. [French]
Type
Journal Article; Summary
Source
Viandes-et-Produits-Carnes (France). (May-Jun 1989). v. 10(3) p. 87-89.
Corporate Author
Institut National de la Recherche Agronomique, Castanet-Tolosan (France). Centre de Toulouse, Laboratoire de Recherche sur l' Elevage du Lapin
2012-11-15
AGRIS AP
Data Provider
This bibliographic record has been provided by Wolters Kluwer
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