Comparison of the sensory characteristics of suckling lamb meat: Organic vs conventional production

  1. Revilla, I.
  2. Lurueña-Martínez, M.A.
  3. Blanco-lopez, M.A.
  4. Vivar-Quintana, A.M.
  5. Palacios, C.
  6. Severiano-Pérez, P.
Zeitschrift:
Czech Journal of Food Sciences

ISSN: 1212-1800

Datum der Publikation: 2009

Ausgabe: 27

Nummer: SPEC. ISS.

Art: Konferenz-Beitrag

GOOGLE SCHOLAR