Importanţa cărnii de iepure de casă
2023
Sochircă, Cătălina
Homemade rabbit meat is a rather valuable food, this is confirmed by its chemical composition. As a result of the evaluation of the quality of the rabbit meat, it was found that the average pH value was 5.98±0.110 units, the average water content was 74.23%, the protein content was within the limits of the normative requirements for rabbit meat, ranging from 20.84-21.8%, and the average fat content was 3.03%. Due to its composition, domestic rabbit meat can be classified as quality meat.
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Información bibliográfica
Editorial Technical University of Moldova
Este registro bibliográfico ha sido proporcionado por Technical University of Moldova