1. Effect of salting and ripening on the physicochemical and sensory quality of goat and sheep cured legs. (December 2017) Authors: Teixeira, Alfredo; Fernandes, Aline; Pereira, Etelvina; Manuel, Aristides; Rodrigues, Sandra Journal: Meat science Issue: Volume 134(2017) Page Start: 163 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Fat content reduction and lipid profile improvement in Portuguese fermented sausages alheira. Issue 10 (October 2020) Authors: Teixeira, Alfredo; Fernandes, Alberto; Pereira, Etelvina Journal: Heliyon Issue: Volume 6:Issue 10(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Physicochemical properties, fatty acid profile and sensory characteristics of sheep and goat meat sausages manufactured with different pork fat levels. (July 2015) Authors: Leite, Ana; Rodrigues, Sandra; Pereira, Etelvina; Paulos, Kátia; Oliveira, António Filipe; Lorenzo, José Manuel; Teixeira, Alfredo Journal: Meat science Issue: Volume 105(2015:Jul.) Page Start: 114 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Sensory Characterization and Consumer Preference Mapping of Fresh Sausages Manufactured with Goat and Sheep Meat. Issue 7 (8th June 2015) Authors: Paulos, Kátia; Rodrigues, Sandra; Oliveira, António Filipe; Leite, Ana; Pereira, Etelvina; Teixeira, Alfredo Journal: Journal of food science Issue: Volume 80:Issue 7(2015) Page Start: S1568 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗