Dietary Spirulina (Arthrospira platensis) and Thyme (Thymus vulgaris) supplementation to growing rabbits: Effects on raw and cooked meat quality, nutrient true retention and oxidative stability

✍ Scribed by Dalle Zotte, Antonella; Cullere, Marco; Sartori, Alberto; Szendrő, Zsolt; Kovàcs, Melinda; Giaccone, Valerio; Dal Bosco, Alessandro

• Book ID: 122235764
• Publisher: Elsevier Science
• Year: 2014
• Tongue: English
• Weight: 514 KB
• Volume: 98
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2014.05.005