农业科学学报（英文版）Issue(11)：1937-1945,9.DOI:10.1016/S2095-3119(13)60631-0
Dietary Supplementation of Oregano and Sage Dried Leaves on Performances and Meat Quality of Rabbits
Dietary Supplementation of Oregano and Sage Dried Leaves on Performances and Meat Quality of Rabbits
Luca Rotolo 1Francesco Gai 2Silvana Nicola 1Ivo Zoccarato 1Alberto Brugiapaglia 1Laura Gasco1
作者信息
- 1. Department of Agricultural, Forest and Food Sciences DiSAFA, University of Turin, Via L. Da Vinci 44, Grugliasco 10095, Italy
- 2. Institute of Science of Food Production, National Research Council, Via L. Da Vinci 44, Grugliasco 10095, Italy
- 折叠
摘要
关键词
oregano/sage/lipid oxidation/fatty acids/meat quality/rabbitsKey words
oregano/sage/lipid oxidation/fatty acids/meat quality/rabbits引用本文复制引用
Luca Rotolo,Francesco Gai,Silvana Nicola,Ivo Zoccarato,Alberto Brugiapaglia,Laura Gasco..Dietary Supplementation of Oregano and Sage Dried Leaves on Performances and Meat Quality of Rabbits[J].农业科学学报（英文版）,2013,(11):1937-1945,9.
