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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