Effect of diet and packaging system on the microbial status, pH, color and sensory traits of rabbit meat evaluated during chilled storage

詳細情報 詳細情報について

• CRID

  1360861295550642560

• DOI

  10.1016/j.meatsci.2018.03.014

• ISSN

  03091740

• Web Site

  https://api.elsevier.com/content/article/PII:S0309174018300135?httpAccept=text/xml

  https://api.elsevier.com/content/article/PII:S0309174018300135?httpAccept=text/plain

• データソース種別

  • Crossref