Characterization of collagen and fatty acid composition of “Carne Mirandesa-PDO” veal

The objective of this study was to evaluate chemical parameters related to meat quality, contributing to a better characterization of “Carne Mirandesa-PDO” veal. This study was made in three farms, from the Northeast region of Portugal (PG, FA1 and FA2), where calves were raised permanently indoors,...

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Detalhes bibliográficos
Autor principal: Galvão, Lurdes (author)
Outros Autores: Moreira, Olga (author), Bessa, Rui (author), Alves, S.P. (author), Sousa, Fernando Ruivo de (author), Ribeiro, José Ramalho (author), Alves, Virgílio (author)
Formato: bookPart
Idioma:eng
Publicado em: 2011
Assuntos:
PDO meat
Collagen
Fatty acids
Muscles
Mirandesa
Texto completo:http://hdl.handle.net/10198/5962
País:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/5962

Texto Completo

http://hdl.handle.net/10198/5962

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