Publisher
Springer International Publishing
Reference44 articles.
1. Adanguidi J (2020) Analysis of the profitability and competitiveness of rabbit value chains in Benin. J Agric Sci (Toronto) 12:151–159. https://doi.org/10.5539/jas.v12n2p151
2. Antipov, A. V., Prantsuz, O. S., Beketov, S. V., & Klimov, V. A. (2020). Methods of storing rabbit meat to ensure functional nutrition. IOP Conference Series: Earth and Environmental Science 548, 072028 (072026 pp.)-072028 (072026 pp.). https://doi.org/10.1088/1755-1315/548/7/072028.
3. Beal MN, McLean-Meyinsse PE, Atkinson C (2004) An analysis of household consumption of rabbit meat in the Southern United States. J Food Distrib Res 35:24–29. https://doi.org/10.22004/ag.econ.27148
4. Bodnar, K., Horvath, J. (2008). Consumers’ opinion about rabbit meat consumption in Hungary. In: Proceedings of the 9th World Rabbit Congress, Verona, Italy, 10–13 June 2008, pp 1519–1522.
5. Cavani C, Petracci M, Trocino A, Xiccato G (2009) Advances in research on poultry and rabbit meat quality. Ital J Anim Sci 8:741–750. https://doi.org/10.4081/ijas.2009.s2.741