publicações selecionadas
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artigo de revista
- An assessment of the processing and physicochemical factors contributing to the microbial contamination of salpicão, a naturally-fermented Portuguese sausage. Current Opinion in Food Science. 2016
- Relating physicochemical and microbiological safety indicators during processing of linguiça , a Portuguese traditional dry-fermented sausage. Food Research International. 2015
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artigo de conferência
- Contaminación por Staphylococcus aureus en el procesamiento de un embutido fermentado portugués [linguiça]. XVI Jornadas Sobre Producción Animal. 2015
- Evaluación de la higiene e inocuidad de un embutido fermentado Portugués (linguiça) a lo largo de su procesamiento 2015
- Levels of hygiene and safety quality indicators along the processing stages of a Portuguese traditional dry-fermented sausage (Linguiça) 2015
- Microbial quality indicators and physicochemical properties of a Portuguese traditional dry-fermented sausage along processing 2015
- Microbiological and physicochemical aspects of “salpicão”, a traditional dry sausage produced in the northeast of Portugal. Agriculture & Food. 2015
- Relating microbiological and physicochemical patterns of a traditional Portuguese fermented sausage along processing 2015