Development of Rabbit Meat Products Fortified With n-3 Polyunsaturated Fatty Acids
Rabbit meat is a highly digestible, tasty, low-calorie food, often recommended by nutritionists over other meats. Currently research in the rabbit sector is interested in developing feeding strategies aiming to further increase the nutritional value of rabbit meat as a “functional food” by including...
| Main Authors: | , , |
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| Format: | Online |
| Language: | English |
| Published: |
Molecular Diversity Preservation International
2009
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| Online Access: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3257606/ |