[1]
C. Mugnai, E. Murvaki, A. Dal Bosco, and C. Castellini, “Effect of pasture availability on the fatty acid profile and oxidative status of rabbit meat”, Progr Nutr, vol. 9, no. 3, pp. 183–188, Oct. 2007, Accessed: Jul. 18, 2024. [Online]. Available: https://mattioli1885journals.com/index.php/progressinnutrition/article/view/4582