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	1.	Assessment of the antioxidant effect of astaxanthin in fresh, frozen and cooked lamb patties. [electronic resource] by Carballo, D E Caro, I Andrés, S Giráldez, F J Mateo, J Producer: 20191014 In: Food research international (Ottawa, Ont.) vol. 111 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Carcass and meat quality characteristics of Churra and Assaf suckling lambs. [electronic resource] by Mateo, J Caro, I Carballo, D E Gutiérrez-Méndez, N Arranz, J J Gutiérrez-Gil, B Producer: 20181002 In: Animal : an international journal of animal bioscience vol. 12 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Grain grinding size of cereals in complete pelleted diets for growing lambs: Effects on animal performance, carcass and meat quality traits. [electronic resource] by Andrés, S Jaramillo, E Mateo, J Caro, I Carballo, D E López, S Giráldez, F J Producer: 20191203 In: Meat science vol. 157 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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