Organoleptic and Nutritional Traits of Lambs from Spanish Mediterranean Islands Raised under a Traditional Production System
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DOI: 10.3390/foods11091312
Abstract: Our aim was to characterize the organoleptic and nutritional properties of meat from suckling (one-month-old) and light (around three-months-old) lambs in local breeds on the Spanish Mediterranean islands, using meat from male lambs of the… read more here.
Keywords: system; mediterranean islands; light lambs; traits lambs ... See more keywords