Studiul compoziţiei chimice şi calităţii cărnii de iepure de casă

dc.contributor.author	MARDARI, Tatiana
dc.contributor.author	DABIJA, Angela
dc.date.accessioned	2025-05-07T11:50:22Z
dc.date.available	2025-05-07T11:50:22Z
dc.date.issued	2013
dc.identifier.citation	MARDARI, Tatiana, şi Angela DABIJA. Studiul compoziţiei chimice şi calităţii cărnii de iepure de casă. In: Lucrări ştiinţifice, Univ. Agrară de Stat din Moldova. Chişinău, 2013, vol. 34: Zootehnie şi biotehnologii, pp. 242-245. ISBN 978-9975-64-246-0.	en_US
dc.identifier.isbn	978-9975-64-246-0
dc.identifier.uri	https://repository.utm.md/handle/5014/31277
dc.description.abstract	Meat is the main production obtained from rabbits. The main components with nutritional value of meat are proteins, carbohydrates, lipids and minerals. Meat is formed by water and solids. Dry matter was on average of 26,46% and 25,45% organic. The average amount of protein in rabbit meat was 19,19%. Average of fat content of rabbit meat was 6,26%. Minerals content was 0.99% in turn.	en_US
dc.language.iso	ro	en_US
dc.rights	Attribution-NonCommercial-NoDerivs 3.0 United States	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.subject	carne de iepure	en_US
dc.subject	compoziţie chimică	en_US
dc.subject	calitatea cărnii	en_US
dc.subject	rabbit meat	en_US
dc.subject	chemical composition	en_US
dc.subject	meat quality	en_US
dc.title	Studiul compoziţiei chimice şi calităţii cărnii de iepure de casă	en_US
dc.type	Article	en_US