Items affiliated to "University of Salamance"
Jump to: R Number of items at this level: 2. RRevilla, 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. Revilla, I.; Palacios, C.; Hidalgo, C.; Alvarez, R. and Rodriguez, P. (2014) Evolution of fat soluble vitamin content of ewe’s milk from conventional semi-extensive and organic production systems. In: Rahmann, G. and Aksoy, U. (Eds.) Building Organic Bridges, Johann Heinrich von Thünen-Institut, Braunschweig, Germany, 3, Thuenen Report, no. 20, pp. 983-986. This list was generated on Fri Oct 4 01:18:41 2024 CEST. |