Identifying and changing the qualities and composition of meat from different European sheep types which meets regional consumer expectations
Variation in the eating quality of lamb from diverse European sheep types: assessment by trained taste panels in six countries?
Regional variation in the hedonic evaluation of lamb meat from diverse production systems by consumers in six European countries
Home placement testing of lamb conducted in six countries
The influence of pre-slaughter grazing management on carcass composition and meat quality in lambs
Cadmium, mercury, iron, copper, manganese and zinc in livers and kidneys of Icelandic lambs
Influential factors in lamb meat quality. Acceptability of specific designations