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Rabbit meat: valuable nutrition or too-cute-to-eat?

Frédéric Leroy

https://orcid.org/0000-0001-8682-9626

Belgium

Vrije Universiteit Brussel

Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences

Massimiliano Petracci

https://orcid.org/0000-0002-5671-5676

Italy

University of Bologna

Department of Agricultural and Food Sciences, Alma Mater Studiorum

Submitted: 2019-11-05

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Accepted: 2020-02-04

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Published: 2021-12-29

DOI: https://doi.org/10.4995/wrs.2021.12663

Copyright (c) 2021 Frédéric Leroy, Massimiliano Petracci

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This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.