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Effect of pepper (Zanthoxylum bungeanum Maxim.) essential oil on quality changes in rabbit meat patty during chilled storage

Published Online: 2021-02-08

Published Print: 2022-01

Authors

Wang, Zefu https://orcid.org/0000-0001-8417-1357
He, Zhifei

Zhang, Dong

Chen, Xiaosi

Li, Hongjun
Funding

Funding for this research was provided by:

Earmarked Fund for China Agriculture Research System (31671787)

Chongqing Herbivorous livestock Industry Technology System (Y201706)
License Information

Text and Data Mining valid from 2021-02-08

Version of Record valid from 2021-02-08
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Article History

Revised: 17 January 2021

Accepted: 22 January 2021

First Online: 8 February 2021

Compliance with ethical standards

:

: Authors declare that there is no conflict of interest.

: Not applicable.

: Not applicable.

: Not applicable.

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