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Browsing by Author Gomes, A.

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Issue DateTitleAuthor(s)
Jan-2018Addition of vinegar to extend the shelf-life of "Cabeça de Xara"Laranjo, M.; Potes, M.E; Véstia, J.; Gomes, A.; Fraqueza, M.J.; Elias, M.
Jul-2013Analytical studies of 19th century photographs by non-destructive techniquesPeres, M.; Costa, F.M.; Gomes, A.; Jardim, M.E.; Ferreira, T.; Dias, L.; Mirão, J.; Carvalho, M.L.
27-Jan-2016Characterisation of "Catalão" and "Salsichão" Portuguese traditional sausages with salt reductionLaranjo, Marta; Gomes, A.; Agulheiro-Santos, A.C.; Potes, M.E.; Cabrita, M.J.; Garcia, R.; Rocha, J.M.; Roseiro, L.C; Fernandes, M.J.; Fraqueza, M.J.; Elias, M.
Nov-2020CORROSÃO DE AÇOS INOXIDÁVEIS AUSTENÍTICOS EM SAIS FUNDIDOS TERNÁRIOS DE CÁLCIODiamantino, Teresa; Gomes, A.; Paiva, T.; Figueira, I.; Pedrosa, F.; Nogueira, C.; Guerreiro, L.; Collares-Pereira, M.
Apr-2016Development of a long-life vacuum-packaged ready-to-eat meat product based on a traditional Portuguese seasoned meatLaranjo, Marta; Gomes, A.; Potes, M.E.; Fernandes, M.J.; Fraqueza, M.J.; Elias, M.
18-May-2013Effect of fat content, casing type and smoking procedures on PAHs contents of Portuguese traditional dry fermented sausagesGomes, A.; Santos, C.; Almeida, J.; Elias, Miguel; Roseiro, L.C.
8-Sep-2016Impact of salt reduction on biogenic amines, fatty acids, microbiota, texture and sensory profile in traditional blood dry-cured sausagesLaranjo, Marta; Gomes, A.; Agulheiro-Santos, A.C.; Potes, M.E.; Cabrita, M.J.; Garcia, R.; Rocha, J.M.; Roseiro, L.C; Fernandes, M.J.; Fraqueza, M.J.; Elias, M.
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.
Showing results 1 to 8 of 8

 

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