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”?
- Leite, A.
- Vasconcelos, L.
- Ferreira, I.
- Domínguez, R.
- Pateiro, M.
- Rodrigues, S.
- Pereira, E.
- Campagnol, P.C.B.
- Pérez-Alvarez, J.A.
- Lorenzo, J.M.
- Teixeira, A.
Zeitschrift:
Foods
ISSN: 2304-8158
Datum der Publikation: 2023
Ausgabe: 12
Nummer: 13
Art: Artikel