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¿? Academic Article 2023 uri icon

authors

  • Leite A.
  • Lorenzo J.M.
  • Teixeira A.
  • Vasconcelos L.
  • Ferreira I.
  • Dominguez R.
  • Pateiro M.
  • Rodrigues S.
  • Pereira E.
  • Campagnol P.
  • PEREZ ALVAREZ, JOSE ANGEL

publication date

  • 2023

published in