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

DOI Web Site Web Site 1 Citations

Journal

Meat Science

Meat Science 141 36-43, 2018-07

Elsevier BV

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Details 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
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