Qualitative improvement of rabbit burgers using Zingiber officinale Roscoe powder S. Mancini | G. Preziuso | F. Fratini | B. Torracca | R. Nuvoloni | Show more S. Mancini https://orcid.org/0000-0001-8643-507X Italy University of Pisa Department of Veterinary Science G. Preziuso Italy University of Pisa Department of Veterinary SciencesInterdepartmental Research Center “Nutraceuticals and Food for Health F. Fratini Italy University of Pisa Department of Veterinary SciencesInterdepartmental Research Center “Nutraceuticals and Food for Health B. Torracca Italy University of Pisa Department of Veterinary Sciences R. Nuvoloni Italy University of Pisa Department of Veterinary SciencesInterdepartmental Research Center “Nutraceuticals and Food for Health A. Dal Bosco Italy University of Perugia Department of Agricultural, Food and Environmental Science G. Paci Italy University of Pisa Department of Veterinary SciencesInterdepartmental Research Center “Nutraceuticals and Food for Health Submitted: 2017-05-09 | Accepted: 2017-09-12 | Published: 2017-12-28 DOI: https://doi.org/10.4995/wrs.2017.7656
