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.
Revue:
Animals

ISSN: 2076-2615

Année de publication: 2021

Volumen: 11

Número: 3

Pages: 1-18

Type: Article

DOI: 10.3390/ANI11030635 GOOGLE SCHOLAR lock_openAccès ouvert editor
La source de données: Scopus