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
Citácia podle Chicago (17th ed.)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, a 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.
Citácia podľa MLA (8th ed.)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.