Physicochemical and Sensorial Profile of Meat from Two Rabbit Breeds with Application of High-Intensity Ultrasound.
- DOI
- 10.3390/foods14061059
- Published
- 2025 Mar 20
- Container
- Foods (Basel, Switzerland)
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.3390/foods14061059,
title = {Physicochemical and Sensorial Profile of Meat from Two Rabbit Breeds with Application of High-Intensity Ultrasound.},
author = {Vargas-Sáenz IJ and García-Galicia IA and Alarcón-Rojo AD and Rodríguez-Almeida FA and Arévalos-Sánchez MM and Carrillo-López LM and Hijuitl-Valeriano TJ and Huerta-Jiménez M},
year = {2025},
journal = {Foods (Basel, Switzerland)},
doi = {10.3390/foods14061059},
url = {https://doi.org/10.3390/foods14061059}
}RIS
TY - JOUR TI - Physicochemical and Sensorial Profile of Meat from Two Rabbit Breeds with Application of High-Intensity Ultrasound. AU - Vargas-Sáenz IJ AU - García-Galicia IA AU - Alarcón-Rojo AD AU - Rodríguez-Almeida FA AU - Arévalos-Sánchez MM AU - Carrillo-López LM AU - Hijuitl-Valeriano TJ AU - Huerta-Jiménez M PY - 2025 JO - Foods (Basel, Switzerland) DO - 10.3390/foods14061059 UR - https://doi.org/10.3390/foods14061059 ER -
APA
IJ, V., IA, G., AD, A., FA, R., MM, A., LM, C., TJ, H., & M, H. (2025). Physicochemical and Sensorial Profile of Meat from Two Rabbit Breeds with Application of High-Intensity Ultrasound.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods14061059
Source records
- pubmed · retrieved 2026-09-25T21:24:50.993Z