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1 Ergebnisse
1
Higher Oxygen Content Affects Rabbit Meat's Quality and Fat..:
Składanowska-Baryza, Joanna
;
Kmiecik, Dominik
;
Rudzińska, Magdalena
...
International Journal of Food Science. 2024 (2024) - p. 1-9 , 2024
Link:
https://doi.org/10.1155/2024/9486285
RT Journal T1
Higher Oxygen Content Affects Rabbit Meat's Quality and Fatty Acid Profile in a Modified Atmosphere
UL https://suche.suub.uni-bremen.de/peid=cr-10.1155_2024_9486285&Exemplar=1&LAN=DE A1 Składanowska-Baryza, Joanna A1 Kmiecik, Dominik A1 Rudzińska, Magdalena A1 Vissio, Annalisa A1 Grygier, Anna A1 Ludwiczak, Agnieszka A1 Stanisz, Marek A1 Yan, Zheng-Fei PB Hindawi Limited YR 2024 SN 2314-5765 SN 2356-7015 JF International Journal of Food Science VO 2024 SP 1 OP 9 LK http://dx.doi.org/https://doi.org/10.1155/2024/9486285 DO https://doi.org/10.1155/2024/9486285 SF ELIB - SuUB Bremen
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