Acceptability of lamb meat from different producing systems and ageing time to German, Spanish and British consumers

Meat Science

Volumn 72, Issue 3, 2006, Pages 545-554

  Font I Furnols, M ^a   Julián, R San ^b   Guerrero, L ^a   Sanudo C ^c   Campo, M M ^c   Olleta, J L ^c   Oliver, M A ^a   Caneque V ^d   Alvarez I ^d   Diaz M T ^d   Branscheid, W ^e   Wicke, M ^f   Nute, G R ^g   Montossi, F ^b  

^a IRTA   (Spain)

^b INSTITUTO NACIONAL DE INVESTIGACIÓN AGROPECUARIA INIA   (Uruguay)

^c Lab Genet Bioquim Grupos S   (Spain)

^d INIA   (Spain)

^e Inst of Meat Prod and Marketing   (Germany)

^f UNIVERSITY OF GÖTTINGEN   (Germany)

^g UNIVERSITY OF BRISTOL   (United Kingdom)

Author keywords

Ageing; Consumers; Lamb; Production systems

Indexed keywords

ANIMALIA; OVIS ARIES;

EID: 28844495386     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2005.09.002     Document Type: Article

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