publicações selecionadas
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artigo académico
- Effect of addition of a starter cultures on physicochemical and sensory properties of “alheira”, a smoked sausage-like product 2018
- Effect of lactic acid bacteria on quality and safety of ready-to-eat sliced cured/smoked meat product 2014
- Comparison of Antilisterial Effects of Two Strains of Lactic Acid Bacteria during Processing and Storage of a Portuguese Salami-like Product "Alheira". Chemical Engineering Transactions. 2013
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artigo de conferência
- Monitoring the qualiy of sliced pork ham packed in diferente modified atmospheres 2016
- Monitorização das propriedades de textura, organoléticas e microbiológicas de fiambre de perna de porco fatiado e embalado em atmosfera modificada ao longo do seu tempo de vida 2014
- Can anti-listerial L AB strains, used as starter cultures, affect the sensory properties of a sausage-like smoked product? 2013
- Escala de Competências de Estudo: resultados de um estudo de validação no Instituto Politécnico de Leiria 2010