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.
Aldizkaria:
Animals

ISSN: 2076-2615

Argitalpen urtea: 2021

Alea: 11

Zenbakia: 3

Orrialdeak: 1-18

Mota: Artikulua

DOI: 10.3390/ANI11030635 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus