Showing 1 - 10 results of 10 for search 'Maria João Fraqueza', query time: 0.55s Refine Results
  1. 1
    The Use of Starter Cultures in Traditional Meat Products
    by Marta Laranjo, Miguel Elias, Maria João Fraqueza
    Published 2017-01-01
    Get full text
    Article
  2. 2
    Influence of Meat Spoilage Microbiota Initial Load on the Growth and Survival of Three Pathogens on a Naturally Fermented Sausage
    Get full text
    Article
  3. 3
    Red Wine and Garlic as a Possible Alternative to Minimize the Use of Nitrite for Controlling <i>Clostridium Sporogenes</i> and <i>Salmonella</i> in a Cured Sausage: Safety and Sensory Implications
    Get full text
    Article
  4. 4
    Application of Edible Alginate Films with Pineapple Peel Active Compounds on Beef Meat Preservation
    Get full text
    Article
  5. 5
    Optimization of the Effect of Pineapple By-Products Enhanced in Bromelain by Hydrostatic Pressure on the Texture and Overall Quality of Silverside Beef Cut
    Get full text
    Article
  6. 6
    Influence of Food Characteristics and Food Additives on the Antimicrobial Effect of Garlic and Oregano Essential Oils
    Get full text
    Article
  7. 7
    Evidence for the Dissemination to Humans of Methicillin-Resistant <i>Staphylococcus aureus</i> ST398 through the Pork Production Chain: A Study in a Portuguese Slaughterhouse
    Get full text
    Article
  8. 8
    Impact of a 25% Salt Reduction on the Microbial Load, Texture, and Sensory Attributes of a Traditional Dry-Cured Sausage
    Get full text
    Article
  9. 9
    Dry-Cured Meat Products According to the Smoking Regime: Process Optimization to Control Polycyclic Aromatic Hydrocarbons
    Get full text
    Article
  10. 10
    Autochthonous Starter Cultures Are Able to Reduce Biogenic Amines in a Traditional Portuguese Smoked Fermented Sausage
    Get full text
    Article
Search Tools: Get RSS Feed — Email this Search