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Quality of rabbit meat and phyto-additives
amino acids Eleutherococcus senticosus oregano rabbit meat sage
2014/2/27
The consumption of healthy and nutritive food (rich in proteins and low in cholesterol and lipid contents) is a preferred factor with the contemporary consumers. In addition, natural alternatives are ...
Influence of Genotype Lines, Age at Slaughter and Sexes on the Composition of Rabbit Meat
rabbit meat chemical composition fatty acid composition cholesterol
2009/3/13
Chemical composition (water, proteins, ash, intramuscular fat, cholesterol, fatty acid composition), sensory characteristics and instrumental profiles (colour and texture) of lean rabbit meat were inv...