| 兔肉的营养价值及其加工业现状 |
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| 引用本文： | 陈静霞,余静.兔肉的营养价值及其加工业现状[J].肉类研究,2008(12). |
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| 作者姓名： | 陈静霞 余静 |
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| 作者单位： | 西南大学,食品科学学院,重庆,400716 |
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| 摘 要： | 随着人们生活水平的提高,人们对肉类产品的需求日趋科学化,由于兔肉制品具有很高的营养价值,因而越来越受到消费者的青睐。本文主要介绍了兔肉的营养价值,我国兔肉制品的加工现状和发展方向。
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| 关 键 词： | 兔肉 营养价值 现状 发展趋势 |
The Nutritional Value of Rabbit Meat and the Present Situation of Its Production |
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| CHEN Jingxia,YU Jing.The Nutritional Value of Rabbit Meat and the Present Situation of Its Production[J].Meat Research,2008(12). |
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| Authors: | CHEN Jingxia YU Jing |
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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. |
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| Keywords: | rabbit meat nutritional value present situation development trend |
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