Stenberg, E., Olsson, V., Karlsson, A. H., Wendin, K., Arvidsson Segerkvist, K., Kristianstad University, F. o. N. S., . . . Kristianstad University, F. o. N. S. (2025). Influence of different production systems on the sensory attributes, fatty acid composition and vitamin E concentration in meat from intact male lambs. Agricultural and Food Science, 34(2), 104-112. https://doi.org/10.23986/afsci.154949
Chicago-Zitierstil (17. Ausg.)Stenberg, Elin, Viktoria Olsson, Anders H. Karlsson, Karin Wendin, Katarina Arvidsson Segerkvist, Faculty of Natural Science Kristianstad University, Centrum för Mat Hälsa och Handel Högskolan Kristianstad Kristianstad University, Faculty of Natural Science Kristianstad University, und Faculty of Natural Science Kristianstad University. "Influence of Different Production Systems on the Sensory Attributes, Fatty Acid Composition and Vitamin E Concentration in Meat from Intact Male Lambs." Agricultural and Food Science 34, no. 2 (2025): 104-112. https://doi.org/10.23986/afsci.154949.
MLA-Zitierstil (9. Ausg.)Stenberg, Elin, et al. "Influence of Different Production Systems on the Sensory Attributes, Fatty Acid Composition and Vitamin E Concentration in Meat from Intact Male Lambs." Agricultural and Food Science, vol. 34, no. 2, 2025, pp. 104-112, https://doi.org/10.23986/afsci.154949.