Effects of Garlic Powder and Salt on Meat Quality and Microbial Loads of Rabbit Burgers.

Mancini S, Mattioli S, Nuvoloni R, Pedonese F, Dal Bosco A, Paci G

DOI: 10.3390/foods9081022
Published: 2020 Jul 31
Container: Foods (Basel, Switzerland)
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.3390/foods9081022,
  title = {Effects of Garlic Powder and Salt on Meat Quality and Microbial Loads of Rabbit Burgers.},
  author = {Mancini S and Mattioli S and Nuvoloni R and Pedonese F and Dal Bosco A and Paci G},
  year = {2020},
  journal = {Foods (Basel, Switzerland)},
  doi = {10.3390/foods9081022},
  url = {https://doi.org/10.3390/foods9081022}
}

RIS

TY  - JOUR
TI  - Effects of Garlic Powder and Salt on Meat Quality and Microbial Loads of Rabbit Burgers.
AU  - Mancini S
AU  - Mattioli S
AU  - Nuvoloni R
AU  - Pedonese F
AU  - Dal Bosco A
AU  - Paci G
PY  - 2020
JO  - Foods (Basel, Switzerland)
DO  - 10.3390/foods9081022
UR  - https://doi.org/10.3390/foods9081022
ER  -

APA

S, M., S, M., R, N., F, P., A, D. B., & G, P. (2020). Effects of Garlic Powder and Salt on Meat Quality and Microbial Loads of Rabbit Burgers.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods9081022

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pubmed · retrieved 2026-09-26T21:50:16.631Z