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Browsing by Author Elias, M.

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Issue DateTitleAuthor(s)
Oct-2014The calibre effect on two traditional dry fermented sausages from Alentejo, Portugal, made from the same doughLaranjo, Marta; Agulheiro-Santos, A.C.; Potes, M.E.; Fraqueza, M.J; Elias, M.
Aug-2014The effect of the addition of a commercial bioprotector in characteristics of "alheira" made from Alentejano pig meatElias, M.; Mota, F.; Laranjo, Marta; Agulheiro-Santos, A.C.; Potes, M.E.
16-Jul-2016The importance of "Montado" ecosystem on the fat quality of "Alentejano" pig.Potes, M.E.; Laranjo, M.; Elias, M.
4-Sep-2011The influence of starter cultures on texture and sensorial properties of “Paio”, a Portuguese dry-cured sausage.Elias, M.; Agulheiro-Santos, A.C.
11-Sep-2019The role of salt on food and human healthElias, M.; Laranjo, M.; Agulheiro-Santos, A.C.; Potes, M.E.
Sep-2017Utilização do Vinagre como Conservante AlimentarPotes, M.E.; Véstia, J.; Laranjo, M.; Elias, M.
2019What is the main processing factor influencing Staphylococcus species diversity in different manufacturing units?Fraqueza, M.J.; Rocha, J.M.; Laranjo, M.; Potes, M.E.; Fialho, A.R.; Fernandes, M.J.; Fernandes, M.H.; Barreto, A.; Semedo-Lemsaddek, T.; Elias, M.
Showing results 43 to 49 of 49

 

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