The effect of grazing level and ageing time on the physicochemical and sensory characteristics of beef meat in organic and conventional production

  1. Revilla, I.
  2. Plaza, J.
  3. Palacios, C.

ISSN: 2076-2615

Year of publication: 2021

Volume: 11

Issue: 3

Pages: 1-18

Type: Article

DOI: 10.3390/ANI11030635 GOOGLE SCHOLAR lock_openOpen access editor