Áhrif sýrustigs daginn eftir slátrun á gæði lambakjöts / The Effects of pH24 on Quality of Lamb Meat
Áhrif mismunandi sýrustigs (pH24) í lambahryggvöðva daginn eftir slátrun á bragðgæði voru rannsökuð til að geta sagt betur til um
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