Order Article Reprints

Leite A, Vasconcelos L, Ferreira I, Domínguez R, Pateiro M, Rodrigues S, Pereira E, Campagnol PCB, Pérez-Alvarez JA, Lorenzo JM, et al. Did the Addition of Olive Cakes Obtained by Different Methods of Oil Extraction in the Finishing Diet of Bísaro Pigs Affect the Volatile Compounds and Sensory Characteristics of Dry-Cured Loin and “Cachaço”? Foods. 2023; 12(13):2499. https://doi.org/10.3390/foods12132499

Leite, Ana, Lia Vasconcelos, Iasmin Ferreira, Rubén Domínguez, Mirian Pateiro, Sandra Rodrigues, Etelvina Pereira, Paulo C. B. Campagnol, José Angel Pérez-Alvarez, José M. Lorenzo, and et al. 2023. "Did the Addition of Olive Cakes Obtained by Different Methods of Oil Extraction in the Finishing Diet of Bísaro Pigs Affect the Volatile Compounds and Sensory Characteristics of Dry-Cured Loin and “Cachaço”?" Foods 12, no. 13: 2499. https://doi.org/10.3390/foods12132499

Leite, A., Vasconcelos, L., Ferreira, I., Domínguez, R., Pateiro, M., Rodrigues, S., Pereira, E., Campagnol, P. C. B., Pérez-Alvarez, J. A., Lorenzo, J. M., & Teixeira, A. (2023). Did the Addition of Olive Cakes Obtained by Different Methods of Oil Extraction in the Finishing Diet of Bísaro Pigs Affect the Volatile Compounds and Sensory Characteristics of Dry-Cured Loin and “Cachaço”? Foods, 12(13), 2499. https://doi.org/10.3390/foods12132499