Effect of boiling and frying on nutritional value and in vitro digestibility of rabbit meat

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Yin Zhang*
Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu, 610106, China.
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Xinhui Wang
Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu, 610106, China.
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Wei Wang
Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu, 610106, China.
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Jiaming Zhang
Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu, 610106, China.
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This article is published under the terms of the Creative Commons Attribution License 4.0.

Authors

Yin Zhang*
Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu, 610106, China.

Xinhui Wang
Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu, 610106, China.

Wei Wang
Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu, 610106, China.

Jiaming Zhang
Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu, 610106, China.

Corresponding Author Email: [email protected]

This article is published under the terms of the Creative Commons Attribution License 4.0

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