APA (7th ed.) Citation

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 Style (17th ed.) Citation

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, and 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 (9th ed.) Citation

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.