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1. A comprehensive insight into the effects of microbial spoilage, myoglobin autoxidation, lipid oxidation, and protein oxidation on the discoloration of rabbit meat during retail display
Zhaoming Wang, Juncai Tu, Hui Zhou, An Lu, Baocai Xu
Meat Science vol: 172 first page: 108359 year: 2021
doi: 10.1016/j.meatsci.2020.108359
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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 |