Blasco A., Ouhayoun J. (1996)
Harmonization of criteria and terminology in rabbit meat research. Revised proposal Abstract
Ouhayoun J., Dalle Zotte A. (1996)
Harmonisation of muscle and meat criteria in rabbit meat research Abstract
Dalle Zotte A., Szendrő Zs. (2011)
The role of rabbit meat as functional food Abstract
Cavani C., Petracci M., Trocino A., Xiccato G. (2009)
Advances in research on poultry and rabbit meat quality Abstract
Hernández P. (2008)
Enhancement of nutritional quality and safety in rabbit meat Abstract
Grilli G., Pinto O., Faggionato E., Lavazza A. (2007)
Controllo delle carni e tutela del consumatore - Meat inspection and consumer’s tutelage Abstract
Larzul C., Gondret F. (2005)
Aspects génétiques de la croissance et de la qualité de la viande chez le lapin Abstract
Cavani C., Petracci M. (2004)
Rabbit meat processing and traceability Abstract
Combes S. (2004)
Valeur nutritionnelle de la viande de lapin Abstract
Pla M. (2004)
Effects of nutrition and selection on meat quality Abstract
Dalla Zotte A. (2002)
Perception of rabbit meat quality and major factors influencing the rabbit carcass and meat quality Abstract
Gondret F. (1999)
La lipogenèse chez le lapin. Importance pour le contrôle de la teneur en lipides de la viande Abstract
Hulot F., Ouhayoun J. (1999)
Muscolar pH and related traits in rabbits: a review. Abstract
Xiccato G. (1999)
Feeding and meat quality in rabbits: A review Abstract
Gondret F., Bonneau M. (1998)
Mise en place des caractéristiques du muscle chez le lapin et incidence sur la qualité de la viande Abstract
Petracci M., Bianchi M., Cavani C. (2009)
Developing rabbit meat products fortified with n-3 PUFA Abstract
Pascual M., Pla M. (2007)
Changes in carcass composition and meat quality when selecting rabbits for growth rate Abstract
Combes S., Lepetit J., Darche B., Lebas F. (2003)
Effect of cooking temperature and cooking time on Warner-Bratzler tenderness measurement and collagen content in rabbit meat Abstract