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
