The Effect of Grazing Level and Ageing Time on the Physicochemical and Sensory Characteristics of Beef Meat in Organic and Conventional Production – Vide Leaf

Prime Archives in Veterinary Sciences

The Effect of Grazing Level and Ageing Time on the Physicochemical and Sensory Characteristics of Beef Meat in Organic and Conventional ProductionDownload

The-Effect-of-Grazing-Level-and-Ageing-Time-on-the-Physicochemical-and-Sensory-Characteristics-of-Beef-Meat-in-Organic-and-Conventional-Production