Effect of the Inclusion of Olive Cake in the Diet on the Physicochemical Characteristics of Dry-Cured Loin and Dry-Cured "Cachaco" of Bisaro Pig

AuthID
 P-00X-YGW
8
Author(s)
Dominguez, R
·
Pereira, E
·
Lorenzo, JM
·
Document Type
Article
Year published
2023
Published
in APPLIED SCIENCES-BASEL
Volume: 13, Issue: 3
Indexing
Wos®
Scopus®
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Publication Identifiers
Scopus: 2-s2.0-85148036002
Wos: WOS:000933771400001
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