Did the Addition of Olive Cakes Obtained by Different Methods of Oil Extraction in the Finishing Diet of Bisaro Pigs Affect the Volatile Compounds and Sensory Characteristics of Dry-Cured Loin and Cachaco?

AuthID
 P-00Y-R9X
11
Author(s)
Dominguez, R
·
Pateiro, M
·
Campagnol, PCB
·
Perez-Alvarez, JA
·
Lorenzo, JM
·
Document Type
Article
Year published
2023
Published
in FOODS, ISSN: 2304-8158
Volume: 12, Issue: 13
Indexing
Wos®
Scopus®
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 37444237
Scopus: 2-s2.0-85164666011
Wos: WOS:001030945400001
Source Identifiers
ISSN: 2304-8158
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