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Original Articles
Technological characteristics of rabbit meat with raised n-3 PUFA
M. BianchiDipartimento di Scienze degli Alimenti – Alma Mater Studiorum, Università di Bologna, Italy
, M. BettiDipartimento di Scienze degli Alimenti – Alma Mater Studiorum, Università di Bologna, Italy
, M. PetracciDipartimento di Scienze degli Alimenti – Alma Mater Studiorum, Università di Bologna, Italy
& C. CavaniDipartimento di Scienze degli Alimenti – Alma Mater Studiorum, Università di Bologna, Italy
Pages 444-446
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Published online: 07 Mar 2016
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