Effect of different cooking methods of rabbit meat on topographical changes, physicochemical characteristics, fatty acids profile, microbial quality and sensory attributes

Publication date: Available online 18 June 2021Source: Meat ScienceAuthor(s): Heba H.S. Abdel-Naeem, Khalid Ibrahim Sallam, Hamdy M.B.A. Zaki

Source: Meat Science - June 18, 2021 Category: Food Science Source Type: research