[1]
Tavdidishvili, D., Khutsidze, T., Pkhakadze, M., Kalandia, A. and Vanidze, M. 2020. The effect of antioxidants on the quality of semi-finished minced rabbit meat. Potravinarstvo Slovak Journal of Food Sciences. 14, (Jun. 2020), 429–436. DOI:https://doi.org/10.5219/1335.