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Influence of sex and processing methods on physicochemical and organoleptic quality of rabbit meat
The objective of this study was to determine the influence of sex and processing (Cooking) methods on pysicochemical and organoleptic properties of rabbit meat. Thirty-two matured rabbits of different breeds (16 males and 16 females) were used for this study. The rabbits were purchased from Abeokuta...
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2012-08
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