publicações selecionadas artigo académico 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 artigo de conferência Can anti-listerial L AB strains, used as starter cultures, affect the sensory properties of a sausage-like smoked product? 2013 documento Induction of ascocarp production in Paecilomyces variotii and Talaromyces trachyspermus 2024 Suitability of culture media for the production of ascospores of Paecilomyces variotii and Talaromyces trachyspermus 2024
