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Influence of the Production System (Intensive vs. Extensive) at Farm Level on Proximate Composition and Volatile Compounds of Portuguese Lamb Meat
 
 

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Journal: Foods, 2021
Volume: 10
Number: 2060

Article: Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat
Authors: by Paulo E. S. Munekata
Link: https://www.mdpi.com/2304-8158/10/9/2060

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