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Evaluation of the Nutritional Composition and Quality Traits of Rabbit Meat
Jeong Ah Lee
, Suk Han Jung, Kuk-Hwan Seol, Hyoun-Wook Kim, Soohyun Cho, Sun Moon KangJournal of The Korean Society of Food Culture :: Vol.37 No.2 pp.171-177
DOI:https://doi.org/10.7318/KJFC/2022.37.2.171
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