| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10540007 | Food Chemistry | 2012 | 9 Pages |
Abstract
⺠Lipid characterisation of three Portuguese quality branded beef. ⺠PGI veal has higher fatty acid variability than PDO veal and PDO beef. ⺠Fatty acid profile discriminated well the three beef types despite of minor differences observed.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
A.C.G. Monteiro, M.A. Fontes, R.J.B. Bessa, J.A.M. Prates, J.P.C. Lemos,