Comparative assessment of the quality of rabbit meat, which was obtained in the conditions of a slaughter enterprise and backyard
Recently, healthy food products, include rabbit meat, are becoming increasingly popular consumers. Given the large percentage of households producing rabbit meat, as well as the development of relevant enterprises, the issue of quality of rabbit meat obtained under various technological conditions i...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv
2020-05-01
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| Series: | Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького: Серія Ветеринарні науки |
| Subjects: | |
| Online Access: | https://nvlvet.com.ua/index.php/journal/article/view/3943 |