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
-
GENERALIZATION OF A METHOD FOR THE CHARACTERIZA...
- Author(s) : MASCHERONI R. H.
- Date : 1985
- Languages : English
- Source: Meat Sci. - vol. 13 - n. 2
View record
-
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
-
INFLUENCE OF POST MORTEM AGING PERIOD ON THE FR...
- Author(s) : COLE A. B. Jr, DAVIS G. W.
- Date : 1981
- Languages : English
View record
-
SELECTION OF JUDGES AND ASSESSMENT OF STORAGE R...
- Author(s) : WINGER R. J.
- Date : 1984
- Languages : English
- Source: J. Food Technol. - vol. 19 - n. 1
View record
-
ASSESSMENT OF BEEF FLAVOUR QUALITY: A MULTIDISC...
- Author(s) : ST-ANGELO A. J.
- Date : 1988
- Languages : English
- Source: J. Food Technol. - vol. 42 - n. 6
View record