Effect of dietary supplementation of Spirulina (Arthrospira platensis) and Thyme (Thymus vulgaris) on rabbit meat appearance, oxidative stability and fatty acid profile during retail display

Published 2013 View Full Article

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Title
Effect of dietary supplementation of Spirulina (Arthrospira platensis) and Thyme (Thymus vulgaris) on rabbit meat appearance, oxidative stability and fatty acid profile during retail display
Authors
Keywords
-
Journal
MEAT SCIENCE
Volume 96, Issue 1, Pages 114-119
Publisher
Elsevier BV
Online
2013-06-15
DOI
10.1016/j.meatsci.2013.06.021

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