Items affiliated to " Spain > University of Salamance"
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Number of items at this level: 1.
Revilla, 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 Thu May 23 08:19:43 2013 CEST.