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

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dc.contributor.authorHugo A. Caldironi
dc.contributor.authorMario E. Manes
dc.coverage.spatialBolivia
dc.date.accessioned2026-03-22T14:43:26Z
dc.date.available2026-03-22T14:43:26Z
dc.date.issued2005
dc.descriptionCitaciones: 31
dc.identifier.doi10.1016/j.jfca.2005.09.005
dc.identifier.urihttps://doi.org/10.1016/j.jfca.2005.09.005
dc.identifier.urihttps://andeanlibrary.org/handle/123456789/48173
dc.language.isoen
dc.publisherElsevier BV
dc.relation.ispartofJournal of Food Composition and Analysis
dc.sourceCentro Científico Tecnológico - Bahía Blanca
dc.subjectFood science
dc.subjectProximate
dc.subjectPolyunsaturated fatty acid
dc.subjectComposition (language)
dc.subjectFish <Actinopterygii>
dc.subjectChemistry
dc.subjectBiology
dc.subjectFood composition data
dc.subjectFatty acid
dc.titleProximate composition, fatty acids and cholesterol content of meat cuts from tegu lizard Tupinambis merianae
dc.typearticle

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