Next Article in Journal
The Effect of Co-Fermentation with Lactobacillus plantarum HLJ29L2 and Yeast on Wheat Protein Characteristics in Sourdough and Crackers
Next Article in Special Issue
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”?
Previous Article in Journal
Alginate Coating Charged by Hydroxyapatite Complexes with Lactoferrin and Quercetin Enhances the Pork Meat Shelf Life
Previous Article in Special Issue
Long-Term Dietary Supplementation with Betaine Improves Growth Performance, Meat Quality and Intramuscular Fat Deposition in Growing-Finishing Pigs
 
 
Article

Article Versions Notes

Action Date Notes Link
article xml file uploaded 26 January 2023 16:50 CET Original file -
article xml uploaded. 26 January 2023 16:50 CET Update https://www.mdpi.com/2304-8158/12/3/554/xml
article pdf uploaded. 26 January 2023 16:50 CET Version of Record https://www.mdpi.com/2304-8158/12/3/554/pdf
article html file updated 26 January 2023 16:51 CET Original file -
article html file updated 1 March 2023 11:17 CET Update -
article html file updated 8 March 2023 02:35 CET Update https://www.mdpi.com/2304-8158/12/3/554/html
Back to TopTop