Improving quality and consumer acceptance of rabbit meat: Prospects and challenges.
- DOI
- 10.1016/j.meatsci.2024.109660
- Published
- 2025 Jan
- Container
- Meat science
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.meatsci.2024.109660,
title = {Improving quality and consumer acceptance of rabbit meat: Prospects and challenges.},
author = {Kumar P and Sharma N and Narnoliya LK and Verma AK and Umaraw P and Mehta N and Ismail-Fitry MR and Kaka U and Yong-Meng G and Lee SJ and Sazili AQ},
year = {2025},
journal = {Meat science},
doi = {10.1016/j.meatsci.2024.109660},
url = {https://doi.org/10.1016/j.meatsci.2024.109660}
}RIS
TY - JOUR TI - Improving quality and consumer acceptance of rabbit meat: Prospects and challenges. AU - Kumar P AU - Sharma N AU - Narnoliya LK AU - Verma AK AU - Umaraw P AU - Mehta N AU - Ismail-Fitry MR AU - Kaka U AU - Yong-Meng G AU - Lee SJ AU - Sazili AQ PY - 2025 JO - Meat science DO - 10.1016/j.meatsci.2024.109660 UR - https://doi.org/10.1016/j.meatsci.2024.109660 ER -
APA
P, K., N, S., LK, N., AK, V., P, U., N, M., MR, I., U, K., G, Y., SJ, L., & AQ, S. (2025). Improving quality and consumer acceptance of rabbit meat: Prospects and challenges.. Meat science. https://doi.org/10.1016/j.meatsci.2024.109660
Source records
- pubmed · retrieved 2026-09-26T15:58:09.136Z