Fatty acid composition, cholesterol and α-tocopherol of Barrosã-PDO veal produced in farms located in lowlands, ridges and mountains
P. Costa, A.F. Costa, P.A. Lopes, C.M. Alfaia, R.J.B. Bessa, L.C. Roseiro, J.A.M. PratesVolume:
24
Year:
2011
Language:
english
Pages:
8
DOI:
10.1016/j.jfca.2010.11.008
File:
PDF, 255 KB
english, 2011