Quality of meat of rabbits after application of epicatechin and patulin

Quality of meat of rabbits after application of epicatechin and patulin

<table style="height: 529px;" border="0" cellspacing="0" cellpadding="0" width="498"><tbody><tr><td height="529" align="left" valign="top"><p>The aim of the present study was to determinat...

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Bibliographic Details
Main Authors: Anna Kalafová, Jozef Bulla, Ondrej Bučko, Jana Emrichová, Katarína Zbyňovská, Peter Petruška, Monika Schneidgenová, Ľubica Chrastinová, Ľubomír Ondruška, Rastislav Jurčík, Martin Mellen, Marcela Capcarová
Format: Article
Language:English
Published: HACCP Consulting 2015-05-01
Series:Potravinarstvo
Subjects:
Rabbits
epicatechin
patulin
pH level
meat quality
Online Access:http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/450

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http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/450

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