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

Author: Combes S.   Lepetit J.   Darche B.   Lebas F.  

Publisher: Elsevier

ISSN: 0309-1740

Source: Meat Science, Vol.66, Iss.1, 2004-01, pp. : 91-96

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Abstract