Comparison of the Sensory Characteristics of Suckling Lamb Meat: Organic vs Conventional Production
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DOI: 10.17221/949-cjfs
Abstract: 40 L. dorsi muscles from the left half carcass of suckling lambs raised under both organic and conventional systems were evaluated by a sixteen-member trained panel, following QDA methodology. After developing a common vocabulary for… read more here.
Keywords: organic conventional; characteristics suckling; meat organic; comparison sensory ... See more keywords