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Browsing by Author Fraqueza, M.J.

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Showing results 12 to 17 of 17
Issue DateTitleAuthor(s)
Aug-2013PORTUGUESE TRADITIONAL SAUSAGE, ALHEIRA, MADE WITH DIFFRENT MEAT: SENSORY EVALUATION AND TEXTUREElias, Miguel; Mota, F.; Fraqueza, M.J.; Barreto, A.S.; Agulheiro-Santos, A.C.
2012Preliminary evaluation of bacteriocinogenic potencial of Lactobaccilli isolates from South Portuguese traditional fermented sausages against Campylobacter, Salmonella, St. aureus and Listeria monocytogenesGonçalves, S.; Fernandes, H.; Fernandes, M. J.; Barreto, A.; Elias, M.; Fraqueza, M.J.
2017Quality and acceptability of dry fermented sausages prepared with low value pork.Alves, S.P.; Fernandes, M.J.; Bessa, R.J.; Laranjo, M.; Agulheiro-Santos, A.C.; Elias, M.; Fraqueza, M.J.
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.
Oct-2019Shelf-life extension and quality improvement of a Portuguese traditional ready-to-eat meat product with vinegarLaranjo, M.; Potes, M.E.; Gomes, A.; Véstia, J.; Garcia, R.; Fernandes, M.J.; Fraqueza, M.J.; 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 12 to 17 of 17

 

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