A higher proportion of PUFA in diet increases the PUFA contetnt in rabbit meat, but reduces the oxidative stability of meatSalobir, Janez (Avtor) Levart, Alenka (Avtor) Trebušak, Tina (Avtor) Pirman, Tatjana (Avtor) 20152016-06-09 03:18:35Delo ni kategorizirano83372UDK: 636.92.084/.087ISSN pri članku: 1330-7142DOI: 10.18047/poljo.21.1.sup.16COBISS_ID: 3624072OceCobissID: 4823656sl