Rabbit meat: nutritional value and technological characteristics. This review aims to compare the properties of the rabbit meat with that of the species most consumed by the man. The comparison relates to the chemical composition of the meats, their mineral and vitamin compositions and the quality of their lipids. The consequences of the specific characteristics of the rabbit meat on its dietetic qualities; its keeping and processing qualities are discussed.
La viande de lapin : valeur nutritionnelle et particularités technologiques
DALLE ZOTTE, ANTONELLA
2005
Abstract
Rabbit meat: nutritional value and technological characteristics. This review aims to compare the properties of the rabbit meat with that of the species most consumed by the man. The comparison relates to the chemical composition of the meats, their mineral and vitamin compositions and the quality of their lipids. The consequences of the specific characteristics of the rabbit meat on its dietetic qualities; its keeping and processing qualities are discussed.File in questo prodotto:
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