Massimiliano Petracci

Articles as author

• Preslaughter risk factors associated with mortality and bruising in rabbits

  Published: 2010-12-14

  Vol. 18 No. 4 (2010)

• Rabbit meat processing: historical perspective to future directions

  Published: 2013-12-26

  Vol. 21 No. 4 (2013)

• Abstracts of the “GIORNATE DI CONIGLICOLTURA ASIC 2013”

  Published: 2013-06-26

  Vol. 21 No. 2 (2013)

• Technical note: Estimation of real rabbit meat consumption in Italy

  Published: 2018-03-28

  Vol. 26 No. 1 (2018)

• Rabbit meat: valuable nutrition or too-cute-to-eat?

  Published: 2021-12-29

  Vol. 29 No. 4 (2021)