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Effects of pre-rigor hot and cold curing methods on the quality of smoked cooked rabbits
Eight rabbits were used to study the effects of pre-rigor hot curing on the quality of smoked cooked rabbits. They were each slaughtered and divided into two symmetrical halves to give sixteen half carcasses. These were randomly assigned to one of four curing treatments proir to being smoked. The tr...
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2001-12
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