Influence of the Production System (Intensive Vs. Extensive) at Farm Level on Proximate Composition and Volatile Compounds of Portuguese Lamb Meat

AuthID
 P-00V-3R0
8
Author(s)
Echegaray, N
·
Dominguez, R
·
Bermudez, R
·
Purrinos, L
·
Hoffman, E
·
Lorenzo, JM
Document Type
Article
Year published
2021
Published
in FOODS
Volume: 10, Issue: 7, Pages: 1450 (23)
Indexing
Wos®
Scopus®
Crossref®1
Handle®
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-85109114435
Wos: WOS:000677197600001
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