Published in
Springer (part of Springer Nature), European Food Research and Technology, 10(243), p. 1869-1873
DOI: 10.1007/s00217-017-2888-0
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Relationship between the essential and toxic element concentrations and the proximate composition of different commercial and internal cuts of young beef
Journal article published in 2017 by
V. Pereira 
,
M. López-Alonso,
M. Miranda,
J. L. Benedito ,
M. García-Vaquero
,
M. López-Alonso,
M. Miranda,
J. L. Benedito ,
M. García-Vaquero
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