Author Details

Preziuso, G., University of Pisa, Italy

  • Vol 24, No 2 (2016) - Papers
    Effect of turmeric powder (Curcuma longa L.) and ascorbic acid on antioxidant capacity and oxidative status in rabbit burgers after cooking
    Abstract  PDF
  • Vol 25, No 4 (2017) - Papers
    Qualitative improvement of rabbit burgers using Zingiber officinale Roscoe powder
    Abstract  PDF


 

 Universitat Politècnica de València

 

Official journal of the World Rabbit Science Association (WRSA)

 

e-ISSN: 1989-8886     ISSN: 1257-5011   https://doi.org/10.4995/wrs