Acceptability of lamb meat from different producing systems...

Meat Science 2006 Vol. 72; Iss. 3

Acceptability of lamb meat from different producing systems and ageing time to German, Spanish and British consumers

M. Font i Furnols, R. San Julián, L. Guerrero, C. Sañudo, M.M. Campo, J.L. Olleta, M.A. Oliver, V. Cañeque, I. Álvarez, M.T. Díaz, W. Branscheid, M. Wicke, G.R. Nute, F. Montossi
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Volume:
72
Year:
2006
Language:
english
DOI:
10.1016/j.meatsci.2005.09.002
File:
PDF, 166 KB
english, 2006
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