ShareQualities of rabbit meat. Factors affecting organoleptic qualities and correlated properties.
Qualités de la viande de lapin. Facteurs de variation des qualités organoleptiques et caractères corrélés.
Author(s) : CABANES A.
Type of article: Article
Summary
Literature review of methods of measuring sensorial qualities and factors affecting organoleptic properties, including type of muscular fiber, genetic factors, sex, growth parameters, diet, and conditions of transport, slaughter and storage.
Details
- Original title: Qualités de la viande de lapin. Facteurs de variation des qualités organoleptiques et caractères corrélés.
- Record ID : 1997-1622
- Languages: French
- Source: Viandes Prod. carnés - vol. 17 - n. 1
- Publication date: 1996
Links
See the source
Indexing
-
EFFECTS OF FREEZING ON PHYSICAL PROPERTIES AND ...
- Author(s) : COPPINGS R. J., GODWIN S. L.
- Date : 1990/03
- Languages : English
- Source: Ital. J. Food Sci. - vol. 55 - n. 2
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POSTMORTEM GLYCOLYSIS OF RABBIT LONGISSIMUS DOR...
- Author(s) : HORGAN D. J., KUYPERS R.
- Date : 1985
- Languages : English
- Source: Meat Sci. - vol. 12 - n. 4
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TECHNOLOGIE DE L'ABATTAGE DU LAPIN. 2. INFLUENC...
- Author(s) : OUHAYOUN J., DAUDIN J. D., RAYNAL H.
- Date : 1990
- Languages : French
- Source: Viandes Prod. carnés - vol. 11 - n. 2
View record
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Applications of dynamic modified atmosphere pac...
- Author(s) : ZHAO Y., WELLS J. H., MCMILLIN K. W.
- Date : 1994
- Languages : English
- Source: J. Muscle Foods - vol. 5 - n. 3
View record
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Conservation de la viande de lapin sous forme c...
- Author(s) : CABANES A., OUHAYOUN J., GILBERT S.
- Date : 1995
- Languages : French
- Source: Viandes Prod. carnés - vol. 16 - n. 4
View record