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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


 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