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3. Assessment of Coagulase‐Negative Staphylococci and Lactic Acid Bacteria Isolated from Portuguese Dry Fermented Sausages as Potential Starters Based on Their Biogenic Amine Profile. Issue 10 (5th September 2018)

4. Binomial effects of high isostatic pressure and time on the microbiological, sensory characteristics and lipid composition stability of vacuum packed dry fermented sausages "chouriço". (December 2015)

5. Binomial effects of high isostatic pressure and time on the microbiological, sensory characteristics and lipid composition stability of vacuum packed dry fermented sausages "chouriço". (December 2015)

6. Characterization and Technological Features of Autochthonous Coagulase‐Negative Staphylococci as Potential Starters for Portuguese Dry Fermented Sausages. Issue 5 (19th April 2016)

10. Effect of high hydrostatic pressure challenge on biogenic amines, microbiota, and sensory profile in traditional poultry‐ and pork‐based semidried fermented sausage. Issue 4 (28th March 2020)