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Can the Introduction of Different Olive Cakes Affect the Carcass, Meat and Fat Quality of Bisaro Pork?

AuthID
P-00W-S7Q

Author(s)

Leite, A

Dominguez, R

Vasconcelos, L

Ferreira, I

Pereira, E

Pinheiro, V

Outor-Monteiro, D

Rodrigues, S

Lorenzo, JM

Santos, EM

Andres, SC

Campagnol, PCB

Teixeira, A

Tipo de Documento

Article

Year published

2022

Publicado

in FOODS, ISSN: 2304-8158

Volume: 11, Número: 11, Páginas: 1650 (18)

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Scopus^®

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Google Scholar^®

Metadata
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Publication Identifiers

DOI: 10.3390/foods11111650

Pubmed: 35681400

SCOPUS: 2-s2.0-85131891138

Wos: WOS:000809063500001

Source Identifiers

ISSN: 2304-8158

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Can the Introduction of Different Olive Cakes Affect the Carcass, Meat and Fat Quality of Bisaro Pork?

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Can the Introduction of Different Olive Cakes Affect the Carcass, Meat and Fat Quality of Bisaro Pork?

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