Effect of dietary treatment with olive oil by-product (olive cake) on physico-chemical, sensory and microbial characteristics of beef during storage. Italian Journal of Food Safety, [S. l.], v. 4, n. 4, 2015. DOI: 10.4081/ijfs.2015.5496. Disponível em: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2015.5496. Acesso em: 31 may. 2026.