GIBS M. PANGANIBAN; ANNA MARIE R. NEPOMUCENO; ERIKA S. PANGAN; JIM ENRICO C. BALBOA; NORAING S. UY. The Acceptability Level of Rabbit Meat as an Alternative Meat used in Kapampangan Dishes . Journal of Tourism and Hospitality Studies, [S. l.], v. 3, n. 1, p. 01–17, 2025. DOI: 10.32996/jths.2025.3.1.1. Disponível em: https://al-kindipublishers.org/index.php/jths/article/view/8876. Acesso em: 19 oct. 2025.