Reference: Antunes, I. C., Roseiro, L. C., Gonçalves, H., Gonçalves, E. M., Soares, A., Alegria, C., Alvarenga, N., Reis, J., Oliveira, M., & Dias, I. (2026). Nutritional Composition of Commercially Sourced Meat from Two Anatomical Locations Under Regenerative and Intensive Production Systems. Foods, 15(5), 940. https://doi.org/10.3390/foods15050940
