INFLUENCE OF PHYTOBIOTICS BLEND (TURMERIC, GARLIC, GINGER AND CLOVE) ON COOK LOSS, WATER ABSORPTIVE POWER, CHILLING LOSS AND COLOUR OF RABBIT MEAT. NJAP [Internet]. 10 sept. 2024 [cité 13 oct. 2026];:772-5. Disponible sur: https://mail.njap.org.ng/index.php/njap/article/view/6124