Aspects of quality related to the consumption and production of lamb meat. Consumers versus producers. [electronic resource]

By: Contributor(s): Producer: 20110425Description: 366-72 p. digitalISSN:
  • 1873-4138
Subject(s): Online resources: In: Meat science vol. 87
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Publication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't

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