ELSABAGH, Rasha et al. Possibility of using fatty acid profiles for the authentication of beef adulterated with pork, donkey, and dog meat. Italian Journal of Food Science, Singapore, v. 36, n. 2, p. 48–60, 2024. DOI: 10.15586/ijfs.v36i2.2424. Disponível em: https://www.itjfs.com/index.php/ijfs/article/view/2424. Acesso em: 9 oct. 2025.