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Browsing by Subject "Rabbit meat"
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Effect of dietary fiber level on the proximate composition and water-holding capacity of rabbit meat (1982-04-26)The influence of alfalfa fiber level 28, 54 and 74% in diets on the proximate compositions, pH and water-holding capacity of raw and cooked rabbit meat were investigated. Preslaughter live weight, percent dress weight ...
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([Corvallis, Or.] : Oregon State System of Higher Education, Agricultural Experiment Station, Oregon State College, 1943-06)
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