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A comparison of selected biochemical characteristics of meat from nutrias (Myocastor coypus Mol.) and rabbits (Oryctolagus cuniculus) / Porównanie wskaźników biochemicznych mięsa nutrii (Myocastor coypus Mol.) i królików (Oryctolagus cuniculus) Cover

A comparison of selected biochemical characteristics of meat from nutrias (Myocastor coypus Mol.) and rabbits (Oryctolagus cuniculus) / Porównanie wskaźników biochemicznych mięsa nutrii (Myocastor coypus Mol.) i królików (Oryctolagus cuniculus)

Annals of Animal Science
Volume 13 (2013): Issue 2 (April 2013)
By: Łukasz Migdał,  Bogusław Barabasz,  Piotr Niedbała,  Stanisław Łapiński,  Henryk Pustkowiak,  Branislav Živković and  Władysław Migdał  
Open Access
|Apr 2013

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DOI: https://doi.org/10.2478/aoas-2013-0018 | Journal eISSN: 2300-8733 | Journal ISSN: 1642-3402
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Language: English
Page range: 387 - 400
Published on: Apr 24, 2013
Published by: National Research Institute of Animal Production
In partnership with: Paradigm Publishing Services
Publication frequency: Volume open
Keywords:
nutria,
rabbit,
meat,
chemical composition,
amino acids,
fatty acids,
texture parameters
Related subjects:
Life sciences,
Biotechnology,
Zoology,
Medicine,
Veterinary medicine

© 2013 Łukasz Migdał, Bogusław Barabasz, Piotr Niedbała, Stanisław Łapiński, Henryk Pustkowiak, Branislav Živković, Władysław Migdał, published by National Research Institute of Animal Production
This work is licensed under the Creative Commons License.

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