兔肉的营养价值及其加工业现状

doi:10.7506/rlyj1001-8123-200812018

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Abstract As the life level is improved, people need more and more healthy meet. Because the nutritional value of rabbit meat is very high, more and more people like to eat rabbit meat. This text introduces the nutritional value of rabbit meat, the process actuality and the prospect of rabbit meat.

Key words： rabbit meat nutritional value present situation development trend

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TS251.5+4

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	Articles by authors
	CHEN Jingxia
	YU Jing

Cite this article:

CHEN Jingxia,YU Jing. The Nutritional Value of Rabbit Meat and the Present Situation of Its Production[J]. Meat Research, 2008, 22(12): 69-71.

URL:

https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200812018 OR https://www.rlyj.net.cn/EN/Y2008/V22/I12/69

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