Development and sensory evaluation of rabbit meat marinade formulations with additive reduction: physicochemical and textural properties. Agro Productividad, [S. l.], 2025. DOI: 10.32854/1s1jnw27. Disponível em: https://mail.revista-agroproductividad.org/index.php/agroproductividad/article/view/3207. Acesso em: 5 may. 2026.