Non-essential and essential trace element concentrations in meat from cattle reared under organic, intensive or conventional production systems

  1. Blanco-Penedo, I.
  2. López-Alonso, M.
  3. Miranda, M.
  4. Hernández, J.
  5. Prieto, F.
  6. Shore, R.F.
Journal:
Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment

ISSN: 1944-0049,  1464-5122

Year of publication: 2010

Volume: 27

Issue: 1

Pages: 36-42

Type: Article

DOI: 10.1080/02652030903161598 GOOGLE SCHOLAR
Data source: Scopus