| Articolul precedent |
| Articolul urmator |
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| Ultima descărcare din IBN: 2024-01-10 19:05 |
| Căutarea după subiecte similare conform CZU |
| 637.5 (104) |
| Produse ale animalelor domestice (de curte) și de vânat (304) |
 SM ISO690:2012MARDARI, Tatiana. Caracteristicile tehnologice a cărnii iepurelui de casă. In: Zootehnie şi biotehnologii , 27 septembrie 2013, Chișinău. Chisinau, Republica Moldova: Universitatea Agrară de Stat din Moldova, 2013, Vol. 34, pp. 209-212. ISBN 978-9975-64-246-0. |
| EXPORT metadate: Google Scholar Crossref CERIF DataCite Dublin Core |
| Zootehnie şi biotehnologii Vol. 34, 2013 |
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Conferința "Zootehnie şi biotehnologii " Chișinău, Moldova, 27 septembrie 2013 | ||||||
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| CZU: 637.5 | ||||||
| Pag. 209-212 | ||||||
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The main features that are technologically important are holding capacity, binding and elimination of water. These groups of characteristics are the attributes that must present meat to meet the requirements of the technology required to obtain certain meats (sausages). The capacity of water elimination from rabbit meat is ranging from 8,56 ± 2,11% in 100 g meat at the age of 7 months from 13,73 ± 0,40 at 2 months of life. The binding capacity of the water at 4 months was highest – 66,22 ± 2,01 g per 100 g of meat, the lowest being at 7 months – 60,44 ± 2,66 g per 100 g of meat. Technological characteristics of rabbit meat influence the appearance and taste of the meat. |
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