Comparison between rabbit lines for sensory meat quality
- Author
- ARINO, B1 ; HERNANDEZ, P1 ; PLA, M1 ; BLASCO, A1
[1] Universidad Politéenica de Valencia, Departamento de Ciencia Animal, P.O. Box 22012, Vulencia 46071, Spain - Source
Meat science. 2007, Vol 75, Num 3, pp 494-498, 5 p ; ref : 1/4 p
- CODEN
- MESCDN
- ISSN
- 0309-1740
- Scientific domain
- Food science technology; Animal sciences, zootechny, veterinary medicine
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Bayesian analysis Breeds: Sensory traits Rabbits
- Keyword (fr)
- Produit carné Qualité Viande
- Keyword (en)
- Meat product Quality Meat
- Keyword (es)
- Producto de carne Calidad Carne
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B05 Meat and meat product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 18437075
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.meatsci.2006.08.013 
https://dx.doi.org/10.1016/j.meatsci.2006.08.013
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