Effect of the Inclusion of Olive Cake in the Diet on the Physicochemical Characteristics of Dry-Cured Loin and Dry-Cured "Cachaco" of Bisaro Pig

AuthID
 P-00X-YGW
8
Author(s)
Leite, A
·
Vasconcelos, L
·
Ferreira, I
·
Dominguez, R
·
Pereira, E
·
Lorenzo, JM
·
Tipo de Documento
Article
Year published
2023
Publicado
in APPLIED SCIENCES-BASEL
Volume: 13, Número: 3, Páginas: 1439 (14)
Indexing
Wos®
Scopus®
Crossref®4
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85148036002
Wos: WOS:000933771400001
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