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Effect of type of suckling and polyunsaturated fatty acid use on lamb production.2. Chemical and fatty acid composition of raw and cooked meat

Arcangelo Vicenti, Maria Antonietta Colonna, Marco Ragni and Francesco Toteda
Italian Journal of Animal Science 3 (1) 81 (2004)
DOI: 10.4081/ijas.2004.81
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Effect of weaning age and slaughter weight on carcass and meat quality of Talaverana breed lambs raised at pasture

V. Cañeque, S. Velasco, M. Díaz, et al.
Animal Science 73 (1) 85 (2001)
DOI: 10.1017/S1357729800058082
See this article