Colonna, M.A.; Tarricone, S.; Giannico, F.; Selvaggi, M.; Carriero, F.; Crupi, P.; Corbo, F.; Clodoveo, M.L.
Dietary Effects of Extra Virgin Olive Oil Extracted by Ultrasound Technology or Refined Olive Oil on the Quality Traits of Pork and “Capocollo di Martina Franca” Dry-Cured Meat. Animals 2021, 11, 954.
https://doi.org/10.3390/ani11040954
AMA Style
Colonna MA, Tarricone S, Giannico F, Selvaggi M, Carriero F, Crupi P, Corbo F, Clodoveo ML.
Dietary Effects of Extra Virgin Olive Oil Extracted by Ultrasound Technology or Refined Olive Oil on the Quality Traits of Pork and “Capocollo di Martina Franca” Dry-Cured Meat. Animals. 2021; 11(4):954.
https://doi.org/10.3390/ani11040954
Chicago/Turabian Style
Colonna, Maria Antonietta, Simona Tarricone, Francesco Giannico, Maria Selvaggi, Francesco Carriero, Pasquale Crupi, Filomena Corbo, and Maria Lisa Clodoveo.
2021. "Dietary Effects of Extra Virgin Olive Oil Extracted by Ultrasound Technology or Refined Olive Oil on the Quality Traits of Pork and “Capocollo di Martina Franca” Dry-Cured Meat" Animals 11, no. 4: 954.
https://doi.org/10.3390/ani11040954
APA Style
Colonna, M. A., Tarricone, S., Giannico, F., Selvaggi, M., Carriero, F., Crupi, P., Corbo, F., & Clodoveo, M. L.
(2021). Dietary Effects of Extra Virgin Olive Oil Extracted by Ultrasound Technology or Refined Olive Oil on the Quality Traits of Pork and “Capocollo di Martina Franca” Dry-Cured Meat. Animals, 11(4), 954.
https://doi.org/10.3390/ani11040954
