Effects of rearing system (organic and conventional) and breed (Churra and Castellana) on fatty acid composition and sensory characteristics of suckling lamb meat produced in north-west Spain

1. Revilla, I.
2. Vivar-Quintana, A.M.
3. Palacios, C.
4. Martínez-Martín, I.
5. Hernández-Jiménez, M.