A comparison of the quality of meat from lambs reared intensively indoors and conventionally on grass

• 1 December 1971
• journal article
• research article
• Published by Wiley in Journal of the Science of Food and Agriculture
• Vol. 22  (12) , 667-668
• https://doi.org/10.1002/jsfa.2740221215

Abstract

Keywords

• REARED
• INTENSIVE REARING
• LAMB
• PROTEIN
• QUALITY OF MEAT
• SLAUGHTER
• PELLETED
• GRASS
• FLAVOUR
• REMOVED