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6
Publicado em 2019
“...The effect of pre-slaughter lairage stress on biogenic amines, pH, and color with the CIELab system...”
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Artigo
11
Publicado em 2021
“... muscles. This study was aimed to develop a cooked sausage made from turkey breast meat with different...”
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Artigo
12
Publicado em 2005
“... products because of their technological benefits, with reduced processing costs, although they are...”
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Artigo
14
Publicado em 2015
“... of sausages produced in Portugal, all of them are made from cut pork meat macerated with water, wine, salt...”
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16
Publicado em 2015
“..., indicated that along processing (i.e., decrease in pH and Aw), there was a tendency for both indicators...”
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