Nutrient composition of beef from the pyrenees

Author:

Campo M.M.,Romero J.V.,Guerrero A.,Bouzaida M.D.,Resconi V.C.,Tesniere G.,Santolaria P.,Olleta J.L.

Funder

European Regional Development Fund

European Union

Publisher

Elsevier BV

Reference68 articles.

1. Nutrient database improvement project: separable components and proximate composition of raw and cooked retail cuts from the beef loin and round;Acheson;Meat Sci.,2015

2. A cow-calf farming system fully adapted to elevation and harsh conditions in andorra (Europe);Armengol;Animals,2021

3. Determination of thiamine (vitamin B1) and riboflavin (vitamin B2) in meat and liver by high-performance liquid chromatography;Barna;J. Chromatogr. A,1994

4. A rapid method of total lipid extraction and purification;Bligh;Can. J. Biochem. Physiol.,1959

5. BOE. (2013). Real Decreto 53/2013, de 1 de febrero, por el que se establecen las normas básicas aplicables para la protección de los animales utilizados en experimentación y otros fines científicos, incluyendo la docencia. BOE, 34, 11370-11421. [In Spanish].

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