A comparison of organic and conventionally-produced lamb purchased from three major UK supermarkets: Price, eating quality and fatty acid composition.

Angood, K M; Wood, J D; Nute, G R; Whittington, F M; Hughes, S I; Sheard, P R

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A comparison of organic and conventionally-produced lamb purchased from three major UK supermarkets: Price, eating quality and fatty acid composition.

Angood, K M; Wood, J D; Nute, G R; Whittington, F M; Hughes, S I; Sheard, P R.

Affiliation

Angood KM; University of Bristol, School of Clinical Veterinary Science, Langford, Bristol BS40 5DU, United Kingdom.

Meat Sci ; 78(3): 176-84, 2008 Mar.

Article in En | MEDLINE | ID: mdl-22062268

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Full text: 1 Collection: 01-internacional Database: MEDLINE Type of study: Health_economic_evaluation Language: En Journal: Meat Sci Journal subject: CIENCIAS DA NUTRICAO Year: 2008 Type: Article Affiliation country: United kingdom

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Full text: 1 Collection: 01-internacional Database: MEDLINE Type of study: Health_economic_evaluation Language: En Journal: Meat Sci Journal subject: CIENCIAS DA NUTRICAO Year: 2008 Type: Article Affiliation country: United kingdom