Influence of slaughter season and sex on fatty acid composition, cholesterol and α-tocopherol contents on different muscles of Barrosã-PDO veal

Meat Science

Volumn 72, Issue 1, 2006, Pages 130-139

  Costa, P ^a   Roseiro, L C ^a   Partidario A ^a   Alves, V ^b   Bessa, R J B ^c   Calkins, C R ^d   Santos, C ^a  

^a INETI   (Portugal)

^b UNIVERSITY OF TRÁS OS MONTES AND ALTO DOURO   (Portugal)

^c Instituto Nacional de Investigacao Agraria e das Pescas   (Portugal)

^d UNIVERSITY OF NEBRASKA LINCOLN   (United States)

Author keywords

Tocopherol; Barros PDO veal; Cholesterol; Fatty acids; Meat composition; Sex; Slaughter season

Indexed keywords

EID: 27144512259     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2005.06.011     Document Type: Article

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