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About this Agricultural and Biological Sciences article
Improvement of color and lipid stability of rabbit meat by dietary supplementation with vitamin E by C Corino; G Pastorelli; L Pantaleo; G Oriani; G Salvatori is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- C Corino; G Pastorelli; L Pantaleo; G Oriani; G Salvatori
- Publisher
- Elsevier Science; Elsevier ; Elsevier BV (ISSN 0309-1740)
- Published
- 1999
- Field
- Agricultural and Biological Sciences (Life Sciences)
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