The effect of different types of pasture
β
A. M. Nicol; K. T. Jagusch
π
Article
π
1971
π
John Wiley and Sons
π
English
β 315 KB
π 1 views
The palatability characteristics of carcasses of lambs grazed on either pure perennial ryegrass or piire lucerne were studied in three experiments. Consumer preferences were ascertained in two experiments with untrained members of the public who scored the meat for flavour, tenderness and juiciness.