Development of microbial spoilage and lipid and protein oxidation in rabbit meat
This experiment aimed to determine microbial spoilage and lipid and protein oxidation during aerobic refrigerated (4 °C) storage of rabbit meat. Forty male New Zealand white rabbits were slaughtered according to the Halal slaughter procedure. The hind limbs were used for microbial analysis while the...
Wedi'i Gadw mewn:
| Prif Awduron: | , , , , , , |
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| Fformat: | Erthygl |
| Iaith: | English |
| Cyhoeddwyd: |
Elsevier
2015
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| Mynediad Ar-lein: | http://psasir.upm.edu.my/id/eprint/37074/1/Development%20of%20microbial%20spoilage%20and%20lipid%20and%20protein%20oxidation%20in%20rabbit%20meat.pdf |
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