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Browsing by Author Gomes, A.
Showing results 1 to 9 of 9
Issue Date | Title | Author(s) | Jan-2018 | Addition of vinegar to extend the shelf-life of "Cabeça de Xara" | Laranjo, M.; Potes, M.E; Véstia, J.; Gomes, A.; Fraqueza, M.J.; Elias, M. |
Jul-2013 | Analytical studies of 19th century photographs by non-destructive techniques | Peres, M.; Costa, F.M.; Gomes, A.; Jardim, M.E.; Ferreira, T.; Dias, L.; Mirão, J.; Carvalho, M.L. |
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. |
Nov-2020 | CORROSÃO DE AÇOS INOXIDÁVEIS AUSTENÍTICOS EM SAIS FUNDIDOS TERNÁRIOS DE CÁLCIO | Diamantino, Teresa; Gomes, A.; Paiva, T.; Figueira, I.; Pedrosa, F.; Nogueira, C.; Guerreiro, L.; Collares-Pereira, M. |
Apr-2016 | Development of a long-life vacuum-packaged ready-to-eat meat product based on a traditional Portuguese seasoned meat | Laranjo, Marta; Gomes, A.; Potes, M.E.; Fernandes, M.J.; Fraqueza, M.J.; Elias, M. |
25-Sep-2018 | Durability of CSP Materials | Diamantino, Teresa; Gomes, A.; Paiva, T.; Vasques, I.F.; Gonçalves, R. |
18-May-2013 | Effect of fat content, casing type and smoking procedures on PAHs contents of Portuguese traditional dry fermented sausages | Gomes, A.; Santos, C.; Almeida, J.; Elias, Miguel; Roseiro, L.C. |
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. |
Oct-2019 | Shelf-life extension and quality improvement of a Portuguese traditional ready-to-eat meat product with vinegar | Laranjo, M.; Potes, M.E.; Gomes, A.; Véstia, J.; Garcia, R.; Fernandes, M.J.; Fraqueza, M.J.; Elias, M. |
Showing results 1 to 9 of 9
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