Hamdy M.B.A. Zaki
Lecturer of Food Hygiene and Control
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Rabbit
Abdel-Naeem, H. H. S., Sallam K. I., & Zaki H. M. B. A.
(2021).
Effect of different cooking methods of rabbit meat on topographical changes, physicochemical characteristics, fatty acids profile, microbial quality and sensory attributes
.
Meat Science. 181,
108612.
