Leite, A.; Vasconcelos, L.; Ferreira, I.; DomÃnguez, R.; Pereira, E.; Rodrigues, S.; Lorenzo, J.M.; Teixeira, A.
Effect of the Inclusion of Olive Cake in the Diet on the Physicochemical Characteristics of Dry-Cured Loin and Dry-Cured “Cachaço” of Bísaro Pig. Appl. Sci. 2023, 13, 1439.
https://doi.org/10.3390/app13031439
AMA Style
Leite A, Vasconcelos L, Ferreira I, DomÃnguez R, Pereira E, Rodrigues S, Lorenzo JM, Teixeira A.
Effect of the Inclusion of Olive Cake in the Diet on the Physicochemical Characteristics of Dry-Cured Loin and Dry-Cured “Cachaço” of Bísaro Pig. Applied Sciences. 2023; 13(3):1439.
https://doi.org/10.3390/app13031439
Chicago/Turabian Style
Leite, Ana, Lia Vasconcelos, Iasmin Ferreira, Rubén DomÃnguez, Etelvina Pereira, Sandra Rodrigues, José M. Lorenzo, and Alfredo Teixeira.
2023. "Effect of the Inclusion of Olive Cake in the Diet on the Physicochemical Characteristics of Dry-Cured Loin and Dry-Cured “Cachaço” of Bísaro Pig" Applied Sciences 13, no. 3: 1439.
https://doi.org/10.3390/app13031439
APA Style
Leite, A., Vasconcelos, L., Ferreira, I., DomÃnguez, R., Pereira, E., Rodrigues, S., Lorenzo, J. M., & Teixeira, A.
(2023). Effect of the Inclusion of Olive Cake in the Diet on the Physicochemical Characteristics of Dry-Cured Loin and Dry-Cured “Cachaço” of Bísaro Pig. Applied Sciences, 13(3), 1439.
https://doi.org/10.3390/app13031439
