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1. Consumers’ Attitude to Consumption of Rabbit Meat in Eight Countries Depending on the Production Method and Its Purchase Form
Katalin Szendrő, Eszter Szabó-Szentgróti, Orsolya Szigeti
Foods  vol: 9  issue: 5  first page: 654  year: 2020  
doi: 10.3390/foods9050654


 Universitat Politècnica de València


Official journal of the World Rabbit Science Association (WRSA)


e-ISSN: 1989-8886     ISSN: 1257-5011   https://doi.org/10.4995/wrs