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Browsing by Author Elias, M.
Showing results 55 to 62 of 62
Issue Date | Title | Author(s) | 2022 | The added value of aged beef | Ricardo-Rodrigues, S; Agulheiro-Santos, A.C.; Laranjo, M.; Potes, M.E.; Elias, M. |
Oct-2014 | The calibre effect on two traditional dry fermented sausages from Alentejo, Portugal, made from the same dough | Laranjo, Marta; Agulheiro-Santos, A.C.; Potes, M.E.; Fraqueza, M.J; Elias, M. |
Aug-2014 | The effect of the addition of a commercial bioprotector in characteristics of "alheira" made from Alentejano pig meat | Elias, M.; Mota, F.; Laranjo, Marta; Agulheiro-Santos, A.C.; Potes, M.E. |
16-Jul-2016 | The importance of "Montado" ecosystem on the fat quality of "Alentejano" pig. | Potes, M.E.; Laranjo, M.; Elias, M. |
4-Sep-2011 | The influence of starter cultures on texture and sensorial properties of “Paio”, a Portuguese dry-cured sausage. | Elias, M.; Agulheiro-Santos, A.C. |
11-Sep-2019 | The role of salt on food and human health | Elias, M.; Laranjo, M.; Agulheiro-Santos, A.C.; Potes, M.E. |
Sep-2017 | Utilização do Vinagre como Conservante Alimentar | Potes, M.E.; Véstia, J.; Laranjo, M.; Elias, M. |
2019 | What 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 55 to 62 of 62
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