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”?

  1. Leite, A.
  2. Vasconcelos, L.
  3. Ferreira, I.
  4. Domínguez, R.
  5. Pateiro, M.
  6. Rodrigues, S.
  7. Pereira, E.
  8. Campagnol, P.C.B.
  9. Pérez-Alvarez, J.A.
  10. Lorenzo, J.M.
  11. Teixeira, A.
Revista:
Foods

ISSN: 2304-8158

Any de publicació: 2023

Volum: 12

Número: 13

Tipus: Article

DOI: 10.3390/FOODS12132499 GOOGLE SCHOLAR lock_openAccés obert editor
Font de les dades: Scopus