Rabbit meat as a functional food: meat quality produced with and without fresh alfalfa ad libitum

Rosa Márquez Romero

XVI World Congress of Food Science and Technology - IUFoST

ISSN: 2304-7992

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Rabbit meat as a functional food: meat quality produced with and without fresh alfalfa ad libitum

Rosa Márquez Romero ¹

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Rosa Márquez Romero. Rabbit meat as a functional food: meat quality produced with and without fresh alfalfa ad libitum. In: XVI WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY - IUFOST, 2012, . Anais eletrônicos..., Galoá, 2012. Disponível em: <https://proceedings.science/iufost/papers/rabbit-meat-as-a-functional-food-meat-quality-produced-with-and-without-fresh-al?lang=en>. Acesso em: 27 Out. 2026. Copy citation

Rosa Márquez Romero, 2022, Rabbit meat as a functional food: meat quality produced with and without fresh alfalfa ad libitum. In: XVI World Congress of Food Science and Technology - IUFoST. Campinas : Galoá. 2012. Available from: <https://proceedings.science/iufost/papers/rabbit-meat-as-a-functional-food-meat-quality-produced-with-and-without-fresh-al?lang=en>. Copy citation

Rosa Márquez Romero. (2022, May). Rabbit meat as a functional food: meat quality produced with and without fresh alfalfa ad libitum. Paper presented at the XVI World Congress of Food Science and Technology - IUFoST. Copy citation

Rosa Márquez Romero, Rabbit meat as a functional food: meat quality produced with and without fresh alfalfa ad libitum. In: XVI World Congress of Food Science and Technology - IUFoST; ... Campinas : Galoá; 2012. Available from: https://proceedings.science/iufost/papers/rabbit-meat-as-a-functional-food-meat-quality-produced-with-and-without-fresh-al?lang=en Copy citation

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¹ I+D+i / Laboratorio Tecnológico del Uruguay

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Bioactive Compounds and Functional Foods

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