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NTIS 바로가기韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, v.37 no.2, 2022년, pp.171 - 177
이정아 (공주대학교 동물자원학과) , 정숙한 (농촌진흥청 국립축산과학원 축산물이용과) , 설국환 (농촌진흥청 국립축산과학원 축산물이용과) , 김현욱 (농촌진흥청 국립축산과학원 축산물이용과) , 조수현 (농촌진흥청 국립축산과학원 축산물이용과) , 강선문 (농촌진흥청 국립축산과학원 축산물이용과)
This study evaluated the nutritional composition and quality traits of rabbit meat as compared to chicken meat. Samples of loin (M. longissimus dorsi) and breast meats were collected from rabbit and chicken carcasses, respectively. The meats were then analyzed for the proximate composition, collagen...
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