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    A comparison of organic and conventionally-produced lamb purchased from three major UK supermarkets: Price, eating quality and fatty acid composition

    A comparison of organic and conventionally-produced lamb purchased from three major UK supermarkets: Price, eating quality and fatty acid composition by Angood, K.M., Wood, J.D., Nute, G.R., Whittington, F.M., Hughes, S.I., Sheard, P.R.

    Published in Meat science
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