Fatty acids composition of “Paleta” and “Nalga de Afuera”, forequarter and hindquarter cuts, typical of the Uruguayan domestic meat market.
A. Saadoun, A. Terevinto and M. C. Cabrera
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
Fatty acids composition of “Paleta” and “Nalga de Afuera”, forequarter and hindquarter cuts, typical of the Uruguayan domestic meat market.
A. Saadoun, A. Terevinto and M. C. Cabrera