Effect of dietary supplementation of Spirulina (Arthrospira platensis) and Thyme (Thymus vulgaris) on rabbit meat appearance, oxidative stability and fatty acid profile during retail display
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| Description | scientific article published on 15 June 2013 |
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author: Zs Gerencsér Cesare Castellini Marco Cullere Simona Mattioli Zs Szendró Cecilia Mugnai |
| Publication date | June 15, 2013 |
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