Can the Introduction of Different Olive Cakes Affect the Carcass, Meat and Fat Quality of Bísaro Pork?
Ana Leite(Polytechnic Institute of Bragança), A. Teixeira(Polytechnic Institute of Bragança), Divanildo Outor‐Monteiro(University of Trás-os-Montes and Alto Douro), Lia Vasconcelos(Polytechnic Institute of Bragança), Rubén Domínguez(Centro Tecnológico de Automoción de Galicia), José M. Lorenzo(Centro Tecnológico de Automoción de Galicia), Iasmin Ferreira(Polytechnic Institute of Bragança), Víctor Pinheiro(University of Trás-os-Montes and Alto Douro), Eva M. Santos(Universidad Autónoma del Estado de Hidalgo), Sandra Rodrigues(Polytechnic Institute of Bragança), Silvina Cecilia Andrés(Consejo Nacional de Investigaciones Científicas y Técnicas), Etelvina Pereira(Polytechnic Institute of Bragança), Paulo Cezar Bastianello Campagnol(Universidade Federal de Santa Maria)
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