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H. Gonçalves

Instituto Nacional de Engenharia, Tecnologia e Inovação

5

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156

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Concentration of antioxidants in two muscles of mature dairy cows from Azores.

2014 Meat Science
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Influence of Curing Salts and Storage Conditions in Proteolysis and Lipid Oxidation Stability of a Low Acidity Dry Fermented Sausage Produced with DFD Meat

2012 Journal of Food Processing and Technology
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Effect of processing on proteolysis and biogenic amines formation in a Portuguese traditional dry-fermented ripened sausage "Chouriço Grosso de Estremoz e Borba PGI".

2010 Meat Science
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Proteolysis in Painho de Portalegre dry fermented sausage in relation to ripening time and salt content

2008 Meat Science
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Incidence of different pork quality categories in a Portuguese slaughterhouse: A survey.

1994 Meat Science
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