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Journal: FoodsVolume: 12Number: 2499
Article: 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”?
- Authors:
- Ana Leite1,2,3,
- Lia Vasconcelos1,2 and
- Iasmin Ferreira1,2
- et al.
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