Cite
HARVARD Citation
Dal Bosco, A. et al. (2018). Effect of diet and packaging system on the oxidative status and polyunsaturated fatty acid content of rabbit meat during retail display. Meat science. pp. 46-51. [Online].
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Dal Bosco, A. et al. (2018). Effect of diet and packaging system on the oxidative status and polyunsaturated fatty acid content of rabbit meat during retail display. Meat science. pp. 46-51. [Online].