wissenschaftliche Nachweise & Rezepte
Rezepte und Inspirationen deutsch
https://www.delikantessa.ch/rezepte
https://eat.de/magazin/kaninchenfleisch
https://eatsmarter.de/lexikon/warenkunde/fleisch/kaninchenfleisch
https://delimpex.ch/qualitaet/naehrwert
https://schaetzeausoesterreich.at/gourmetfleisch/kaninchenfleisch_kaufen
Rezepte und Inspirationen italienisch
Gesunder Genuss
Victoria Mazmanyan: General Medicine, Yerevan State Medical University: (2023): Rabbit meat nutrition facts, calories, and health benefits: Food Struct: https://foodstruct.com/food/rabbit-meat
Afnan F., Abdullatif F.A., Abdallah F.A., Mahmoud, Abd El-Salam E., Hafez, Adel Abdelkhalek, Refaat Ras: (2023): Rabbit Meat Consumption: A Mini Review on the Health Benefits, Potential Hazards and Mitigation; Journal of Advanced Veterinary Research
(2023) Volume 13, Issue 4, 681-684: Link 4
USDA, U.S.DEPARTEMENT OF AGRICULTURE, Agricultural Research Service, (2018): Game meat, rabbit, wild, cooked, stewed: https://fdc.nal.usda.gov/fdc-app.html#/food-details/174348/nutrients
Antonelle Dalle Zotte, Zsolt Szendro,: (2011): The role of rabbit meat as functional food: Meat Science: https://www.sciencedirect.com/science/article/abs/pii/S030917401100074X
Hernández Pérez, Maria del Pilar: (2008): IENHANCEMENT OF NUTRITIONAL QUALITY AND SAFETY IN RABBIT MEAT: Institute for Animal Science and Technology Polytechnic University of Valencia: http://world-rabbit-science.com/WRSA-Proceedings/Congress-2008-Verona/Papers/Q0-Hernandez.pdf
Nachhaltiger Genuss
Cesare Castellini UNIPG: (2003): Sustainability in rabbit production, General remarks: Met Science
https://www.asic-wrsa.it/documenti/convegno2024/presentazioni/1_Castellini_ASIC2024.pdf
Galia Zamaratskaia, Oleksandr Havrysh, Malgorzata Korzeniowska, Andriy Getya: (2023) Potential and limitations of rabbit meat in maintaining food security in Ukraine: Meat Science, : https://doi.org/10.1016/j.meatsci.2023.109293
Cesari V., Zucali M., Bava L., Gislon G., Tamburini A., Toschi I.: (2018) Environmental impact of rabbit meat: The effect of production efficiencyDepartment of Agricultural and Environmental Sciences, Production, Landscape, Agroenergy, Università degli Studi di Milano, via Giovanni Celoria 2, 20133 Milan, Italy: Meat Science; www.elsevier.com/locate/meatsci
Calvet S., Cambra-López, M., Estellés F., Torres A.G. (2011) : Characterisation of the indoor environnement and gas emissions in rabbit farms; World Rabbit Science (2011)
Estellés F., Calvet S., Blumetto O., Rodríguez-Latorre A.R., Torres A.G. (2009): A flux chamber for measuring gas emissions from rabbits: World Rabbit Science (2009)
F. Estelle´s a, A.R. Rodrıguez-Latorre a, S. Calvet a, A. Villagra, A.G. Torres: (2009): Daily carbon dioxide emission and activity of rabbits during the fattening period: ScienceDirect: 26.May (2010): www.sciencedirect.com
MAERTENS L., CAVANI C., PETRACCI M.: (2005) NITROGEN AND PHOSPHORUS EXCRETION ON COMMERCIAL RABBIT FARMS: CALCULATIONS BASED ON THE INPUT-OUTPUT BALANCE: Centre for Agricultural Research, Department of Animal Nutrition and Husbandry,Scheldeweg 68, 9090 MELLE, Belgium.Department of Food Science, Alma Mater Studiorum, University of Bologna,
Via S. Giacomo 9, 40126 BOLOGNA, Italy. World Rabbit Science (2005)