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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


 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