Improving quality and consumer acceptance of rabbit meat: prospects and challenges
Rabbit meat is an excellent source of high-quality proteins, essential fatty acids, vitamins, and minerals, which can be further improved through various management, preslaughter, and post-slaughter interventions. Rabbit meat consumption is popular in certain regions of the world. The multidimension...
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| Main Authors: | , , , , , , , , , , |
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| Format: | Article |
| Language: | en |
| Published: |
Elsevier
2025
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| Online Access: | http://psasir.upm.edu.my/id/eprint/115063/1/115063.pdf http://psasir.upm.edu.my/id/eprint/115063/ https://www.sciencedirect.com/science/article/pii/S0309174024002377?via%3Dihub |
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