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Browsing by Author Véstia, J.

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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.
8-May-2020Autochthonous starter cultures are able to reduce biogenic amines in a traditional protuguese smoked fermented sausageDias, I.; Laranjo, M.; Potes, M.E.; Agulheiro-Santos, A.C.; Ricardo-Rodrigues, S.; Fialho, A.R.; Véstia, J.; Fraqueza, M.J.; Oliveira, M.; Elias, M.
Jul-2021Co-Inoculation with Staphylococcus equorum and Lactobacillus sakei Reduces Vasoactive Biogenic Amines in Traditional Dry-Cured SausagesDias, I.; Laranjo, M.; Potes, M.E.; Agulheiro-Santos, A.C.; Ricardo-Rodrigues, S.; Fialho, A.R.; Véstia, J.; Fraqueza, M.J.; Oliveira, M.; Elias, M.
Jan-2018Effect of autochthonous starter cultures in the production of "Paio", a traditional Portugese dry-cured sausageDias, I.; Laranjo, M.; Fialho, R.; Potes, M.E.; Véstia, J.; Agulheiro-Santos, A.C.; 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.
Sep-2017Utilização do Vinagre como Conservante AlimentarPotes, M.E.; Véstia, J.; Laranjo, M.; Elias, M.
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