Acceptability of lamb meat from different producing systems and ageing time to German, Spanish and British consumers

1. Font I Furnols, M.
2. Julián, R.S.
3. Guerrero, L.
4. Sañudo, C.
5. Campo, M.M.
6. Olleta, J.L.
7. Oliver, M.A.
8. Cañeque, V.
9. Álvarez, I.
10. Díaz, M.T.
11. Branscheid, W.
12. Wicke, M.
13. Nute, G.R.
14. Montossi, F.