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Effect of the inclusion of olive cake in the diet on the ph..:

Leite, Ana ; Vasconcelos, Lia Inês Machado ; Ferreira, Iasmin da Silva...
Leite, Ana; Vasconcelos, Lia Inês Machado; Ferreira, Iasmin da Silva; Dominguez, Rubén; Pereira, Etelvina; Rodrigues, Sandra; Lorenzo, José M.; Teixeira, Alfredo (2023). Effect of the inclusion of olive cake in the diet on the physicochemical characteristics of dry-cured loin and dry-cured "cachaço" of bisaro pig. Applied Sciences. eISSN 2076-3417. 13:3, p. 1-14. , 2023

Link: http://hdl.handle.net/10198/14182

RT Journal
T1 <Title>Effect of the inclusion of olive cake in the diet on the physicochemical characteristics of dry-cured loin and dry-cured "cachaço" of bisaro pig</Title>

UL https://suche.suub.uni-bremen.de/peid=base-ftipb:oai:bibliotecadigital.ipb.pt:10198_14182&Exemplar=1&LAN=DE
				
A1 Leite, Ana
A1 Vasconcelos, Lia Inês Machado
A1 Ferreira, Iasmin da Silva
A1 Dominguez, Rubén
A1 Pereira, Etelvina
A1 Rodrigues, Sandra
A1 Lorenzo, José M
A1 Teixeira, Alfredo
PB MDPI
YR 2023
K1 Bísaro breed
K1 Olive industry coproduct
K1 Dry-cured meat
K1 Chemical composition
K1 Fatty acids
JF Leite, Ana; Vasconcelos, Lia Inês Machado; Ferreira, Iasmin da Silva; Dominguez, Rubén; Pereira, Etelvina; Rodrigues, Sandra; Lorenzo, José M.; Teixeira, Alfredo (2023). Effect of the inclusion of olive cake in the diet on the physicochemical characteristics of dry-cured loin and dry-cured "cachaço" of bisaro pig. Applied Sciences. eISSN 2076-3417. 13:3, p. 1-14
LK http://hdl.handle.net/10198/14182
DO http://hdl.handle.net/10198/14182
SF ELIB - SuUB Bremen

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