JUÁREZ-SILVA, Maria Eugenia; CUCHILLO-HILARIO, Mario; VILLARREAL-DELGADO, Enrique. Dietary supplementation of inulin or flavomycin and type of cut of rabbit meat: changes on fatty acid profile and sensorial characteristics. Revista Mexicana de Ciencias Pecuarias, [S. l.], v. 10, n. 3, p. 552–570, 2019. DOI: 10.22319/rmcp.v10i3.4714. Disponível em: https://cienciaspecuarias.inifap.gob.mx/index.php/Pecuarias/article/view/4714. Acesso em: 23 ene. 2025.