Effect of the Inclusion of Olive Cake in the Diet on the Physicochemical Characteristics of Dry-Cured Loin and Dry-Cured “Cachaço” of Bísaro Pig
- Leite, A.
- Vasconcelos, L.
- Ferreira, I.
- Domínguez, R.
- Pereira, E.
- Rodrigues, S.
- Lorenzo, J.M.
- Teixeira, A.
Revue:
Applied Sciences (Switzerland)
ISSN: 2076-3417
Année de publication: 2023
Volumen: 13
Número: 3
Type: Article
