Elsabagh, R., Abdeen, A., K. Morsy, M., M. Rayan, A., A. Abdelrahman, E., AbdElaaty, E. M., F. Ibrahim, S., Abdelkhalek, A., Șmuleac, L., Fericean, L., Elgazzar, A., M. El-Sayed, A., A. Habotta, O., F. Mahmoud, S., & S. Ibrahim, S. (2024). Possibility of using fatty acid profiles for the authentication of beef adulterated with pork, donkey, and dog meat. Italian Journal of Food Science, 36(2), 48-60. https://doi.org/10.15586/ijfs.v36i2.2424