A comparison of organic and conventionally-produced lamb...

Meat Science 2008 Vol. 78; Iss. 3

A comparison of organic and conventionally-produced lamb purchased from three major UK supermarkets: Price, eating quality and fatty acid composition

K.M. Angood, J.D. Wood, G.R. Nute, F.M. Whittington, S.I. Hughes, P.R. Sheard
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Volume:
78
Year:
2008
Language:
english
DOI:
10.1016/j.meatsci.2007.06.002
File:
PDF, 153 KB
english, 2008
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