[1]
E. Stenberg, V. Olsson, A. H. Karlsson, K. Wendin, and K. Arvidsson Segerkvist, “Influence of different production systems on the sensory attributes, fatty acid composition and vitamin E concentration in meat from intact male lambs”, AFSci, vol. 34, no. 2, pp. 104–112, Jun. 2025, doi: 10.23986/afsci.154949.