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Effects of chestnut tannins on carcass characteristics, meat quality, lipid oxidation and fatty acid composition of rabbits

✍ Scribed by Hua Wei Liu; Francesco Gai; Laura Gasco; Alberto Brugiapaglia; Carola Lussiana; Kai Jun Guo; Jian Ming Tong; Ivo Zoccarato

No coin nor oath required. For personal study only.

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