搜索结果: 1-1 共查到“食品科学技术基础学科 suckling lamb”相关记录1条 . 查询时间(0.078 秒)
Comparison of the Sensory Characteristics of Suckling Lamb Meat: Organic vs Conventional Production
QDA analysis suckling lamb organic production consumer preferences
2014/3/10
40 L. dorsi muscles from the left half carcass of suckling lambs raised under both organic and conventional systems were evaluated by a sixteen-member trained panel, following QDA methodology. After d...