TY  - JOUR 
AU  - Revilla Martín, Isabel
AU  - Vivar Quintana, Ana María
AU  - Palacios Riocerezo, Carlos
AU  - Martínez-Martín, Iván
AU  - Hernández-Jiménez, Miriam
PY  - 2020
SN  - 0144-8765
UR  - http://hdl.handle.net/10366/160049
AB  - [EN] The sensory characteristics of suckling lamb meat from 40 animals of the Castellana and Churra breeds from both conventional and organic maternal rearing systems were evaluated by a trained panel and texture and colour properties were also...
LA  - eng
PB  - Taylor & Francis
KW  - Organic farming
KW  - Conventional farming
KW  - Fatty acids
KW  - Descriptive analysis
KW  - Instrumental colour
KW  - Texture analysis
KW  - Agricultura ecológica
KW  - Agricultura convencional
KW  - Ácidos grasos
TI  - Effects of rearing system (organic and conventional) and breed (Churra and Castellana) on fatty acid composition and sensory characteristics of suckling lamb meat produced in north-west Spain
DO  - 10.1080/01448765.2020.1785942
T2  - Biological Agriculture & Horticulture
VL  - 37
M2  - 25
ER  -