The role of rabbit meat as functional food

Effect of turmeric powder (Curcuma longa L.) and ascorbic acid on physical characteristics and oxidative status of fresh and stored rabbit burgers

Effect of diet and packaging system on the microbial status, pH, color and sensory traits of rabbit meat evaluated during chilled storage

Herbs and spices inclusion as feedstuff or additive in growing rabbit diets and as additive in rabbit meat: A review

Effect of housing conditions on production and behaviour of growing meat rabbits: A review

Effect of dietary supplementation of Spirulina (Arthrospira platensis) and Thyme (Thymus vulgaris) on rabbit meat appearance, oxidative stability and fatty acid profile during retail display