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Foods (Basel, Switzerland)|July 14, 2023
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"?Ana Leite, Lia Vasconcelos, Iasmin Ferreira, et al.Foods (Basel, Switzerland)|June 10, 2022
Can the Introduction of Different Olive Cakes Affect the Carcass, Meat and Fat Quality of Bísaro Pork?Ana Leite, Rubén Domínguez, Lia Vasconcelos, et al.Pageof 3