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Please use this identifier to cite or link to this item: http://cris.utm.md/handle/5014/2210
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dc.contributor.authorMARDARI, Tatianaen_US
dc.contributor.authorGOLBAN, Ritaen_US
dc.date.accessioned2023-12-07T11:27:08Z-
dc.date.available2023-12-07T11:27:08Z-
dc.date.issued2022-
dc.identifier.citationMardari T., Golban R. Microbiological and sensory indices of domestic rabbit meat. În: Lucrări ştiinţifice. Seria Medicină Veterinară, USAMV Timişoara, 2022, vol. LV (2), p. 135-141., 0,45 c.a. ISSN : 2668-2435 and ISSN-L 1221-5295. http://dspace.uasm.md:8080/xmlui/handle/123456789/7456en_US
dc.identifier.issn2668-2435-
dc.identifier.issn1221-5295-
dc.identifier.urihttp://cris.utm.md/handle/5014/2210-
dc.description.abstractThe paper presents the results obtained from the assessment of sensory and microbiological indices of rabbit carcasses of different origins. The studied carcasses were purchased from a specialized store, from the market and from a farm. The obtained data indicate an increased bacterial load in the carcass from the market both on the surface and in depth, and the carcass from the specialized store fell into the category of fresh meat according to sensory and micro biological indices.en_US
dc.language.isoenen_US
dc.relation.ispartofLUCRĂRI ŞTIINŢIFICE MEDICINĂ VETERINARĂen_US
dc.subjectrabbit meaten_US
dc.subjectmicrobiological indicesen_US
dc.subjectmicrofloraen_US
dc.titleMicrobiological and sensory indices of domestic rabbit meaten_US
dc.typeArticleen_US
item.grantfulltextopen-
item.languageiso639-1other-
item.fulltextWith Fulltext-
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