selected publications
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academic article
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journal article
- Análise sensorial de produtos curados. Presunto e pá de porco Bísaro vs pernas curadas de ovinos e caprinos. Revista Portuguesa de Zootecnia. 75-81. 2018
- Effect of salting and ripening on the physicochemical and sensory quality of goat and sheep cured legs. Meat Science. 163-169. 2017
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thesis