Search

Author/Creator Butler, F.

1. An assessment of the processing and physicochemical factors contributing to the microbial contamination of salpicão, a naturally-fermented Portuguese sausage. (October 2016)

Authors:
Cadavez, V.; Gonzales-Barron, U.; Pires, P.; Fernandes, E.; Pereira, A.P.; Gomes, A.; Araújo, J.P.; Lopes-da-Silva, F.; Rodrigues, P.; Fernandes, C.; Saavedra, M.J.; Butler, F.; Dias, T.
Journal:
Lebensmittel-Wissenschaft + Technologie =
Issue:
Volume 72(2016)
Page Start:
107
Record Type:
Journal Article
View Content:
Available online (eLD content is only available in our Reading Rooms) ↗

4. Relating physicochemical and microbiological safety indicators during processing of linguiça, a Portuguese traditional dry-fermented sausage. (December 2015)

Authors:
Gonzales-Barron, U.; Cadavez, V.; Pereira, A.P.; Gomes, A.; Araújo, J.P.; Saavedra, M.J.; Estevinho, L.; Butler, F.; Pires, P.; Dias, T.
Journal:
Food research international
Issue:
Volume 78(2015:Dec.)
Page Start:
50
Record Type:
Journal Article
View Content:
Available online (eLD content is only available in our Reading Rooms) ↗

5. Relating physicochemical and microbiological safety indicators during processing of linguiça, a Portuguese traditional dry-fermented sausage. (December 2015)

Authors:
Gonzales-Barron, U.; Cadavez, V.; Pereira, A.P.; Gomes, A.; Araújo, J.P.; Saavedra, M.J.; Estevinho, L.; Butler, F.; Pires, P.; Dias, T.
Journal:
Food research international
Issue:
Volume 78(2015:Dec.)
Page Start:
50
Record Type:
Journal Article
View Content:
Available online (eLD content is only available in our Reading Rooms) ↗