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1. Modifications of fatty acids profile, lipid peroxidation and antioxidant capacity in raw and cooked rabbit burgers added with ginger
Simone Mancini, Giovanna Preziuso, Alessandro Dal Bosco, Valentina Roscini, Giuliana Parisi, Gisella Paci
Meat Science vol: 133 first page: 151 year: 2017
doi: 10.1016/j.meatsci.2017.07.003
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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 |