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Browsing by Author Elias, M

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Issue DateTitleAuthor(s)
Sep-2014Addition of vinegar to "cabeça de xara" made from Alentejano pig meat increases shelf lifeLaranjo, Marta; Potes, M.E.; Elias, M
2017Alentejano and Bísaro pigs: Tradition and innovation – The TREASURE ProjectCharneca, R; Freitas, A; Martins, J; Neves, J; Elias, M; Laranjo, M; Nunes, J
Mar-2011Antibiotic Resistance and Virulence Factors among Enterococci Isolated from Chourico, a Traditional Portuguese Dry Fermented SausageRibeiro, T; Oliveira, M; Fraqueza, M.J; Laukova, A; Elias, M; Tenreiro, R; Barreto, A.S; Semedo-Lemsaddek, T
2-Apr-2014The Effect of starter Cultures on the Portuguese Traditional Sausage "Paio do Alentejo" in Terms of its Sensory and Textural Characteristics and Polycyclic Aromatic Hydrocarbons ProfileElias, M; Potes, M.E.; Roseiro, L.C.; Santos, C; Gomes, A; Agulheiro-Santos, A.C.
Showing results 1 to 4 of 4


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