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Fatty acid composition and sensory characteristics of lamb carcasses from Britain and Spain - statistics
- Source :
- Meat Science; 2000, Vol. 54 Issue: 4 p339-346, 8p
- Publication Year :
- 2000
Details
- Language :
- English
- ISSN :
- 03091740
- Volume :
- 54
- Issue :
- 4
- Database :
- Supplemental Index
- Journal :
- Meat Science
- Publication Type :
- Periodical
- Accession number :
- ejs3157712
- Full Text :
- https://doi.org/10.1016/S0309-1740(99)00108-4