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    Higher Oxygen Content Affects Rabbit Meat’s Quality and Fatty Acid Profile in a Modified Atmosphere

    Higher Oxygen Content Affects Rabbit Meat’s Quality and Fatty Acid Profile in a Modified Atmosphere by Joanna Składanowska-Baryza, Dominik Kmiecik, Magdalena Rudzińska, Annalisa Vissio, Anna Grygier, Agnieszka Ludwiczak, Marek Stanisz

    Published 2024-01-01
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