Okanlawon , E. O., K. O. Bello, O. S. Akinola, A. A. Adeola, and R. O. Ademolue. “INFLUENCE OF PHYTOBIOTICS BLEND (TURMERIC, GARLIC, GINGER AND CLOVE) ON COOK LOSS, WATER ABSORPTIVE POWER, CHILLING LOSS AND COLOUR OF RABBIT MEAT”. Nigerian Journal of Animal Production (September 10, 2024): 772–775. Accessed September 17, 2026. https://njap.org.ng/index.php/njap/article/view/6124.