Leite, A.; Vasconcelos, L.; Rodrigues, S.; Pereira, E.; DomÃnguez-Valencia, R.; Lorenzo, J.M.; Teixeira, A.
Effect of Olive Cake in Bísaro Pig Feed on Physicochemical Composition and Fatty Acid Profile of Three Different Muscles of Dry-Cured Shoulder. Animals 2024, 14, 1697.
https://doi.org/10.3390/ani14111697
AMA Style
Leite A, Vasconcelos L, Rodrigues S, Pereira E, DomÃnguez-Valencia R, Lorenzo JM, Teixeira A.
Effect of Olive Cake in Bísaro Pig Feed on Physicochemical Composition and Fatty Acid Profile of Three Different Muscles of Dry-Cured Shoulder. Animals. 2024; 14(11):1697.
https://doi.org/10.3390/ani14111697
Chicago/Turabian Style
Leite, Ana, Lia Vasconcelos, Sandra Rodrigues, Etelvina Pereira, Rubén DomÃnguez-Valencia, José Manuel Lorenzo, and Alfredo Teixeira.
2024. "Effect of Olive Cake in Bísaro Pig Feed on Physicochemical Composition and Fatty Acid Profile of Three Different Muscles of Dry-Cured Shoulder" Animals 14, no. 11: 1697.
https://doi.org/10.3390/ani14111697
APA Style
Leite, A., Vasconcelos, L., Rodrigues, S., Pereira, E., DomÃnguez-Valencia, R., Lorenzo, J. M., & Teixeira, A.
(2024). Effect of Olive Cake in Bísaro Pig Feed on Physicochemical Composition and Fatty Acid Profile of Three Different Muscles of Dry-Cured Shoulder. Animals, 14(11), 1697.
https://doi.org/10.3390/ani14111697
