Effect of Electrical and Mechanical Stunning on Rabbit Meat Quality Traits
By:
Authors
Joanna Składanowska-Baryza
joanna.skladanowska-baryza@up.poznan.pl
Department of Animal Breeding and Product Quality Assessment, Faculty of Veterinary Medicine and Animal Science, Poznań University of Life Sciences, Suchy Las, Poland
Agnieszka Ludwiczak
Department of Animal Breeding and Product Quality Assessment, Faculty of Veterinary Medicine and Animal Science, Poznań University of Life Sciences, Suchy Las, Poland
Ewa Pruszyńska-Oszmałek
Department of Animal Physiology and Biochemistry, Faculty of Veterinary Medicine and Animal Science, Poznań University of Life Sciences, Poznań, Poland
Paweł Kołodziejski
Department of Animal Physiology and Biochemistry, Faculty of Veterinary Medicine and Animal Science, Poznań University of Life Sciences, Poznań, Poland
Przemysław Racewicz
Department of Animal Breeding and Product Quality Assessment. Division of Veterinary Public Health Protection, Poznan University of Life Sciences, Suchy Las, Poland
Marek Stanisz
Department of Animal Breeding and Product Quality Assessment, Faculty of Veterinary Medicine and Animal Science, Poznań University of Life Sciences, Suchy Las, Poland
Language: English
Page range: 709 - 724
Submitted on: Jul 11, 2019
Accepted on: Jan 28, 2020
Published on: May 4, 2020
Published by: National Research Institute of Animal Production
In partnership with: Paradigm Publishing Services
Publication frequency: 4 times per year
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© 2020 Joanna Składanowska-Baryza, Agnieszka Ludwiczak, Ewa Pruszyńska-Oszmałek, Paweł Kołodziejski, Przemysław Racewicz, Marek Stanisz, published by National Research Institute of Animal Production
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.