Effect of cooking temperature and cooking time on Warner-Bratzler tenderness measurement and collagen content in rabbit meat

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Bibliographic Details
Published inMeat science Vol. 66; pp. 91 - 96
Main Authors Combes, Sylvie, Lepetit, Jacques, Darche, B., Lebas, F.
Format Journal Article
LanguageEnglish
Published Elsevier 2003
Subjects
Chemical and Process Engineering
Computer Science
Engineering Sciences
Food engineering
Life Sciences
Online AccessGet full text

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Author Darche, B.
Combes, Sylvie
Lepetit, Jacques
Lebas, F.
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  organization: Station de recherches cunicoles
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SubjectTerms Chemical and Process Engineering
Computer Science
Engineering Sciences
Food engineering
Life Sciences
Title Effect of cooking temperature and cooking time on Warner-Bratzler tenderness measurement and collagen content in rabbit meat
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