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Cited-By (articles included in Crossref)

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1. Rabbit meat in need of a hat-trick: from tradition to innovation (and back)
Massimiliano Petracci, Francesca Soglia, Frédéric Leroy
Meat Science  vol: 146  first page: 93  year: 2018  
doi: 10.1016/j.meatsci.2018.08.003

2. Rabbit meat production and consumption: State of knowledge and future perspectives
Marco Cullere, Antonella Dalle Zotte
Meat Science  vol: 143  first page: 137  year: 2018  
doi: 10.1016/j.meatsci.2018.04.029


 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