Cite
HARVARD Citation
Bellés, M. et al. (2017). Effect of borage and green tea aqueous extracts on the quality of lamb leg chops displayed under retail conditions. Meat science. pp. 153-160. [Online].
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Bellés, M. et al. (2017). Effect of borage and green tea aqueous extracts on the quality of lamb leg chops displayed under retail conditions. Meat science. pp. 153-160. [Online].