Effect of different cooking methods of rabbit meat on topographical changes, physicochemical characteristics, fatty acids profile, microbial quality and sensory attributes

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Citation:
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. copy at www.tinyurl.com/yexm4k8o
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