Effect of different cooking methods of rabbit meat on topographical changes, physicochemical characteristics, fatty acids profile, microbial quality and sensory attributes
Heba H.S. Abdel-Naeem, Khalid Ibrahim Sallam, Hamdy M.B.A. Zaki
Topics & Concepts
RoastingFood scienceCooking methodsChemistryBoilingTendernessFlavorOrganic chemistryPhysical chemistryMeat and Animal Product QualityRabbits: Nutrition, Reproduction, HealthAnimal Nutrition and Physiology