APA (7th ed.) Citation

Mancini, S., Mattioli, S., & Bosco, A. D. Rabbit meat quality with an approach to its processing using spices or specific ingredients as antioxidants. Universitat Politècnica de València.

Chicago Style (17th ed.) Citation

Mancini, Simone, Simona Mattioli, and Alessandro Dal Bosco. Rabbit Meat Quality with an Approach to Its Processing Using Spices or Specific Ingredients as Antioxidants. Universitat Politècnica de València.

MLA (9th ed.) Citation

Mancini, Simone, et al. Rabbit Meat Quality with an Approach to Its Processing Using Spices or Specific Ingredients as Antioxidants. Universitat Politècnica de València.