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Browsing by Subject texture profile analysis
Showing results 1 to 4 of 4
Issue Date | Title | Author(s) | 27-Jan-2016 | Characterisation of "Catalão" and "Salsichão" Portuguese traditional sausages with salt reduction | Laranjo, Marta; Gomes, A.; Agulheiro-Santos, A.C.; Potes, M.E.; Cabrita, M.J.; Garcia, R.; Rocha, J.M.; Roseiro, L.C; Fernandes, M.J.; Fraqueza, M.J.; Elias, M. |
8-Sep-2016 | Impact of salt reduction on biogenic amines, fatty acids, microbiota, texture and sensory profile in traditional blood dry-cured sausages | Laranjo, Marta; Gomes, A.; Agulheiro-Santos, A.C.; Potes, M.E.; Cabrita, M.J.; Garcia, R.; Rocha, J.M.; Roseiro, L.C; Fernandes, M.J.; Fraqueza, M.J.; Elias, M. |
2017 | Impact of salt reduction on biogenic amines, fatty acids, microbiota, texure and sensory profile in traditional blood dry-cured sausages | Laranjo, Marta; Gomes, Ana; Agulheiro-Santos, A.C.; Potes, M.E.; Cabrita, Maria João; Garcia, Raquel; Rocha, João Miguel; Roseiro, Luisa Cristina; Fernandes, Maria José; Fraqueza, Maria João; Elias, Miguel |
Aug-2013 | PORTUGUESE TRADITIONAL SAUSAGE, ALHEIRA, MADE WITH DIFFRENT MEAT: SENSORY EVALUATION AND TEXTURE | Elias, Miguel; Mota, F.; Fraqueza, M.J.; Barreto, A.S.; Agulheiro-Santos, A.C. |
Showing results 1 to 4 of 4
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