Production of heavy weight market lambs with maximum use of forage: Cooking and sensory characteristics of meat
R.F. Kelly, D.R. Notter, B.W. Berry and K.P. Bovard
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
Production of heavy weight market lambs with maximum use of forage: Cooking and sensory characteristics of meat
R.F. Kelly, D.R. Notter, B.W. Berry and K.P. Bovard