Fatty acid composition, cholesterol and α-tocopherol of Barrosã-PDO veal produced in farms located in lowlands, ridges and mountains

✍ Scribed by P. Costa; A.F. Costa; P.A. Lopes; C.M. Alfaia; R.J.B. Bessa; L.C. Roseiro; J.A.M. Prates

• Book ID: 113710361
• Publisher: Elsevier Science
• Year: 2011
• Tongue: English
• Weight: 255 KB
• Volume: 24
• Category: Article
• ISSN: 0889-1575
• DOI: 10.1016/j.jfca.2010.11.008