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

Hugo A. CaldironiMario E. Manes2026-03-222026-03-22200510.1016/j.jfca.2005.09.005https://doi.org/10.1016/j.jfca.2005.09.005https://andeanlibrary.org/handle/123456789/48173Citaciones: 31enFood scienceProximatePolyunsaturated fatty acidComposition (language)Fish <Actinopterygii>ChemistryBiologyFood composition dataFatty acidProximate composition, fatty acids and cholesterol content of meat cuts from tegu lizard Tupinambis merianaearticle