Article Versions Notes

Stenberg E, Arvidsson-Segerkvist K, Karlsson AH, Ólafsdóttir A, Hilmarsson ÓÞ, Gudjónsdóttir M, Thorkelsson G. A Comparison of Fresh and Frozen Lamb Meat—Differences in Technological Meat Quality and Sensory Attributes. Animals. 2022; 12(20):2830. https://doi.org/10.3390/ani12202830

Stenberg, Elin, Katarina Arvidsson-Segerkvist, Anders H. Karlsson, Aðalheiður Ólafsdóttir, Óli Þór Hilmarsson, María Gudjónsdóttir, and Guðjón Thorkelsson. 2022. "A Comparison of Fresh and Frozen Lamb Meat—Differences in Technological Meat Quality and Sensory Attributes" Animals 12, no. 20: 2830. https://doi.org/10.3390/ani12202830

Stenberg, E., Arvidsson-Segerkvist, K., Karlsson, A. H., Ólafsdóttir, A., Hilmarsson, Ó. Þ., Gudjónsdóttir, M., & Thorkelsson, G. (2022). A Comparison of Fresh and Frozen Lamb Meat—Differences in Technological Meat Quality and Sensory Attributes. Animals, 12(20), 2830. https://doi.org/10.3390/ani12202830