Proximate composition, fatty acids and cholesterol content of meat cuts from tegu lizard Tupinambis merianae

Date

2005

Authors

Journal Title

Journal ISSN

Volume Title

Publisher

Elsevier BV

Abstract

Description

Citaciones: 31

Keywords

Food science, Proximate, Polyunsaturated fatty acid, Composition (language), Fish <Actinopterygii>, Chemistry, Biology, Food composition data, Fatty acid

Citation

DOI

10.1016/j.jfca.2005.09.005

URI

https://doi.org/10.1016/j.jfca.2005.09.005
 https://andeanlibrary.org/handle/123456789/48173

Collections

Artículo Científico Publicado