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Fonti Furnols, M., San Julián, R., Guerrero, L., Sañudo, C., Campo, M.M., Olleta, J.L., et al. (2006) Acceptability of Lamb Meat from Different Producing Systems and Ageing Time to German, Spanish and British Consumers. Meat Science, 72, 545-554.
http://dx.doi.org/10.1016/j.meatsci.2005.09.002

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