Did the Addition of Olive Cake in the Finishing Diet of Bísaro Pigs Affect the Volatile Compounds and Sensory Characteristics of Dry-Cured Loin and Dry-Cured “Cachaço”?

AuthID
 P-011-BJN
11
Author(s)
Leite, A
·
Vasconcelos, L
·
Ferreira, I
·
Domínguez, R
·
Pateiro, M
·
Pereira, E
·
Campagnol, P
·
Perez, JA
·
Lorenzo, JM
·
Tipo de Documento
Unpublished
Year published
2023
Publicado
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