Okanlawon EO, Bello KO, Akinola OS, Adeola AA, Ademolue RO. INFLUENCE OF PHYTOBIOTICS BLEND (TURMERIC, GARLIC, GINGER AND CLOVE) ON COOK LOSS, WATER ABSORPTIVE POWER, CHILLING LOSS AND COLOUR OF RABBIT MEAT. NJAP [Internet]. 2024Sep.10 [cited 2026Aug.1];:772-5. Available from: https://www.njap.org.ng/index.php/njap/article/view/6124