Meat sensory characteristics from pigs fed with a solid-state fermented apple pomace and an enzymatic complex

Meat sensory characteristics from pigs fed with a solid-state fermented apple pomace and an enzymatic complex
F. H. Chamorro-Ramírez, J. A. García-Macías, L. A. Durán-Meléndez, E. M. Peña-González and J. F. González-Sánchez