TAVDIDISHVILI, D.; TSAGAREISHVILI, D.; KHUTSIDZE, T.; PKHAKADZE, M.; KVIRIKASHVILI, L. The impact of freezing methods on functional and technological properties of semi-finished rabbit meat products. Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 13, n. 1, p. 665–674, 2019. DOI: 10.5219/1142. Disponível em: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1142. Acesso em: 20 apr. 2024.