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...
שמור ב:
| Main Authors: | , , , , , , |
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| פורמט: | Article |
| שפה: | English |
| יצא לאור: |
Elsevier
2015
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| גישה מקוונת: | 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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