Effects of chestnut tannins on carcass characteristics, meat quality, lipid oxidation and fatty acid composition of rabbits
Hua Wei Liu(Chinese Academy of Agricultural Sciences), I. Zoccarato(University of Turin), Laura Gasco(University of Turin), Carola Lussiana(University of Turin), Kai Guo(Biology Institute of Shandong Academy of Sciences), Jian Ming Tong(Chinese Academy of Agricultural Sciences), Francesco Gai(National Academies of Sciences, Engineering, and Medicine), Alberto Brugiapaglia(University of Turin)
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