Cite

    Cullere, M., Dalle Zotte, A., Tasoniero, G., Giaccone, V., Szendrő, Z., Szín, M., Odermatt, M., Gerencsér, Z., Dal Bosco, A., & Matics, Z. (2018). effect of diet and packaging system on the microbial status, pH, color and sensory traits of rabbit meat evaluated during chilled storage. Meat science, 141, 36–43. http://access.bl.uk/ark:/81055/vdc_100059184931.0x00003e