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
Ana Leite(Polytechnic Institute of Bragança), A. Teixeira(Polytechnic Institute of Bragança), José M. Lorenzo(Centro Tecnológico de Automoción de Galicia), Iasmin Ferreira(Polytechnic Institute of Bragança), Sandra Rodrigues(Polytechnic Institute of Bragança), Lia Vasconcelos(Polytechnic Institute of Bragança), Etelvina Pereira(Polytechnic Institute of Bragança), Rubén Domínguez(Centro Tecnológico de Automoción de Galicia)
Cited by 14
Related Papers
A Comprehensive Review on Lipid Oxidation in Meat and Meat Products
|Antioxidants|2019|1.9k
Nanoencapsulation of Promising Bioactive Compounds to Improve Their Absorption, Stability, Functionality and the Appearance of the Final Food Products
|Molecules|2021|531
Active packaging films with natural antioxidants to be used in meat industry: A review
|Food Research International|2018|436
Berries extracts as natural antioxidants in meat products: A review
|Food Research International|2017|395