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Issue DateTitleAuthor(s)
2012Physical measures of the carcass and the chemical composition of Longissimus dorsi muscle of Alentejano pigs between 70 and 110 kg LW.Neves, J.A.; Freitas, A.; Martins, J.M.; Nunes, J.L.T.
2012Physico-chemical and sensorial characteristics evolution of vacum packaged Iberian dry-cured ham stored at refrigerated temperatureElias, Miguel; Agulheiro-Santos, A.C.; Fraqueza, Maria João; Barreto, António
2012Selection of staphylococci strains isolated from a Portuguese traditional fermented/dry sausage for potential use as starter culturesCarvalho, L.; Fernandes, M.J.; Fernandes, H.; Semedo-Lemsaddek, T.; Elias, M.; Barreto, A.S.; Fraqueza, M.J.
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