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Lipid and fatty acid composition of rabbit meat: Part 1.-Apolar fraction

M I Cambero1, L de la Hoz, B Sanz

  • 1Departamento de Higiene y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense, 28040 Madrid, Spain.

Meat Science
|November 9, 2011
PubMed

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