| dc.contributor.author |
Óli Þór Hilmarsson 1957 |
is |
| dc.contributor.author |
Ólafur Reykdal 1955 |
is |
| dc.contributor.author |
Guðjón Þorkelsson 1953 |
is |
| dc.contributor.author |
Helgi Briem Magnússon 1962 |
is |
| dc.contributor.author |
Hafliði Halldórsson 1990 |
is |
| dc.date.accessioned |
2025-06-12T02:42:53Z |
|
| dc.date.available |
2025-06-12T02:42:53Z |
|
| dc.date.issued |
2024 |
|
| dc.identifier.isbn |
10.5281/zenodo.10389994 |
|
| dc.identifier.issn |
1670-7192 |
|
| dc.identifier.uri |
http://hdl.handle.net/10802/34693 |
|
| dc.language.iso |
en |
|
| dc.publisher |
Matís (fyrirtæki) |
is |
| dc.relation.ispartofseries |
Matís . Skýrslur Matís ; 22-23 b |
is |
| dc.relation.uri |
https://matis.is/wp-content/uploads/22_23b_Icelandic-lamb_Report-2023-English-FinalVersion.pdf |
|
| dc.subject |
Lambakjöt |
is |
| dc.subject |
Aukaafurðir |
is |
| dc.subject |
Matvælarannsóknir |
is |
| dc.title |
Meat, fat, and bone ratios of Icelandic lamb : chemical composition of lamb meat and side-products |
is |
| dc.type |
Bók |
is |
| dc.identifier.gegnir |
991016841554906886 |
|
