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1. Effect of Two Different Stunning Methods on the Quality Traits of Rabbit Meat
Joanna Składanowska-Baryza, Agnieszka Ludwiczak, Ewa Pruszyńska-Oszmałek, Paweł Kołodziejski, Marek Stanisz
Animals  vol: 10  issue: 4  first page: 700  year: 2020  
doi: 10.3390/ani10040700



 

 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