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Did the Addition of Olive Cakes Obtained by Different Metho..:
Leite, Ana
;
Vasconcelos, Lia
;
Ferreira, Iasmin
...
Foods. 12 (2023) 13 - p. 2499 , 2023
Link:
https://doi.org/10.3390/foods12132499
RT Journal T1
Did the Addition of Olive Cakes Obtained by Different Methods of Oil Extraction in the Finishing Diet of Bísaro Pigs Affect the Volatile Compounds and Sensory Characteristics of Dry-Cured Loin and "Cachaço"?
UL https://suche.suub.uni-bremen.de/peid=cr-10.3390_foods12132499&Exemplar=1&LAN=DE A1 Leite, Ana A1 Vasconcelos, Lia A1 Ferreira, Iasmin A1 Domínguez, Rubén A1 Pateiro, Mirian A1 Rodrigues, Sandra A1 Pereira, Etelvina A1 Campagnol, Paulo C. B. A1 Pérez-Alvarez, José A1 Lorenzo, José M. A1 Teixeira, Alfredo PB MDPI AG YR 2023 SN 2304-8158 JF Foods VO 12 IS 13 SP 2499 LK http://dx.doi.org/https://doi.org/10.3390/foods12132499 DO https://doi.org/10.3390/foods12132499 SF ELIB - SuUB Bremen
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