Effects of garlic powder and salt additions on fatty acids profile, oxidative status, antioxidant potential and sensory properties of raw and cooked rabbit meat burgers

Publication date: Available online 19 June 2020Source: Meat ScienceAuthor(s): Simone Mancini, Simona Mattioli, Roberta Nuvoloni, Francesca Pedonese, Alessandro Dal Bosco, Gisella Paci
Source: Meat Science - Category: Food Science Source Type: research