African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 978

Full Length Research Paper

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

Yin Zhang*
  • Yin Zhang*
  • Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu, 610106, China.
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Xinhui Wang
  • Xinhui Wang
  • Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu, 610106, China.
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Wei Wang
  • Wei Wang
  • Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu, 610106, China.
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Jiaming Zhang
  • Jiaming Zhang
  • Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu, 610106, China.
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  •  Received: 23 November 2013
  •  Accepted: 27 January 2014
  •  Published: 28 February 2014

How to cite this article

APA /
Zhang, Y., Wang, X., Wang, W., & Zhang, J. (2014). Effect of boiling and frying on nutritional value and in vitro digestibility of rabbit meat. African Journal of Food Science, 8(2), 92-103.
Chicago /
Yin Zhang, Xinhui Wang, Wei Wang and Jiaming Zhang. "Effect of boiling and frying on nutritional value and in vitro digestibility of rabbit meat." African Journal of Food Science 8, no. 2 (2014): 92-103.
MLA /
Yin Zhang, et al. "Effect of boiling and frying on nutritional value and in vitro digestibility of rabbit meat." African Journal of Food Science 8.2 (2014): 92-103.
DOI /
https://doi.org/10.5897/AJFS2013.1114
URL /
https://academicjournals.org/journal/AJFS/article-abstract/6C3811143141

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

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