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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
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Official journal of the World Rabbit Science Association (WRSA) | |
e-ISSN: 1989-8886 ISSN: 1257-5011 https://doi.org/10.4995/wrs |