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Items affiliated to " Spain > University of Salamance"
Jump to: Peer-reviewed and accepted Number of items at this level: 1. Peer-reviewed and acceptedRevilla, I.; Lurueña-Martínez, M.A.; Blanco-Lopez, M.A.; Vivar-Quintana, A.M.; Palacios, C. and Severiano-Pérez, P. (2009) Comparison of the Sensory Characteristics of Suckling Lamb Meat: Organic vs Conventional Production. Czech Journal of Food Science., 27, pp. 267-270. This list was generated on Sun May 19 04:37:21 2013 CEST. |
