Comparison of the sensory characteristics of suckling lamb meat: Organic vs conventional production

Czech Journal of Food Sciences

Volumn 27, Issue SPEC. ISS., 2009, Pages

  Revilla, I ^a   Luruena Martinez M A ^a   Blanco lopez, M A ^a   Vivar Quintana, A M ^a   Palacios, C ^a   Severiano Perez P ^b  

^a UNIVERSITY OF SALAMANCA   (Spain)

^b UNIVERSIDAD NACIONAL AUTÓNOMA DE MÉXICO   (Mexico)

Author keywords

Consumer preferences; Organic production; QDA analysis; Suckling lamb

Indexed keywords

OVIS ARIES;

EID: 68949210055     PISSN: 12121800     EISSN: None     Source Type: Journal    
DOI: 10.17221/949-cjfs     Document Type: Conference Paper

References (11)

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