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Effect of dietary supplementation of Spirulina (Arthrospira platensis) and Thyme (Thymus vulgaris) on rabbit meat appearance, oxidative stability and fatty acid profile during retail display

✍ Scribed by Dal Bosco, A.; Gerencsér, Zs.; Szendrő, Zs.; Mugnai, C.; Cullere, M.; Kovàcs, M.; Ruggeri, S.; Mattioli, S.; Castellini, C.; Dalle Zotte, A.

Book ID: 121249839
Publisher: Elsevier Science
Year: 2014
Tongue: English
Weight: 328 KB
Volume: 96
Category: Article
ISSN: 0309-1740
DOI: 10.1016/j.meatsci.2013.06.021

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