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Forty-five Barrosã calves produced according to Protected Denomination of Origin (PDO) guidelines were used to characterise intramuscular fat composition (neutral and polar lipid fractions), cholesterol and α-tocopherol contents in Barrosã-PDO meat obtained from lowlands (<400m), ridges (400–700m) and mountains (>700m). In addition, meat fatty acids were used as chemical markers to differentiate...
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