A comparison of organic and conventionally-produced lamb purchased from three major UK supermarkets: Price, eating quality and fatty acid composition

Meat Science

Volumn 78, Issue 3, 2008, Pages 176-184

  Angood, K M ^a   Wood, J D ^a   Nute, G R ^a   Whittington, F M ^a   Hughes, S I ^a   Sheard, P R ^a  

^a UNIVERSITY OF BRISTOL   (United Kingdom)

Author keywords

Eating quality; Fatty acid composition; Flavour; Organic lamb

Indexed keywords

EID: 36749007986     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2007.06.002     Document Type: Article

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