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.
Revue:
Czech Journal of Food Sciences

ISSN: 1212-1800

Année de publication: 2009

Volumen: 27

Número: SPEC. ISS.

Type: Communication dans un congrès

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