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

Journal of Food Composition and Analysis

Volumn 24, Issue 7, 2011, Pages 987-994

  Costa, P ^a,c   Costa, A F ^b   Lopes, P A ^a   Alfaia, C M ^a   Bessa, R J B ^a   Roseiro, L C ^c   Prates, J A M ^a  

^a FACULDADE DE MEDICINA VETERINÁRIA   (Portugal)

^b Serviço Municipal de Protecção e Gabinete Técnico Florestal de Seia   (Portugal)

^c INETI   (Portugal)

Author keywords

Tocopherol; Barros PDO meat; Canonical discriminant analysis; Cholesterol; Effect of geographic location on nutrients; Fatty acids; Food composition; Meat composition; Neutral lipids; Phospholipids; Terroir

Indexed keywords

EID: 80052395356     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2010.11.008     Document Type: Article

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