Found: 9
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Separation of α-Lactalbumin-Enriched Fractions from Caprine and Ovine Native Whey Concentrate by Combining Membrane and High-Pressure Processing.
- Published in:
- Foods, 2023, v. 12, n. 14, p. 2688, doi. 10.3390/foods12142688
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- Article
Growth and Non-Thermal Inactivation of Staphylococcus aureus in Sliced Dry-Cured Ham in Relation to Water Activity, Packaging Type and Storage Temperature.
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- Foods, 2023, v. 12, n. 11, p. 2199, doi. 10.3390/foods12112199
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- Article
Assessing the Impact of Different Technological Strategies on the Fate of Salmonella in Chicken Dry-Fermented Sausages by Means of Challenge Testing and Predictive Models.
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- Microorganisms, 2023, v. 11, n. 2, p. 432, doi. 10.3390/microorganisms11020432
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- Article
Control of Listeria monocytogenes in chicken dry-fermented sausages with bioprotective starter culture and high-pressure processing.
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- Frontiers in Microbiology, 2022, v. 13, p. 01, doi. 10.3389/fmicb.2022.983265
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- Article
Combined Effect of Temperature and Oil and Salt Contents on the Variation of Dielectric Properties of a Tomato-Based Homogenate.
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- Foods, 2021, v. 10, n. 12, p. 1, doi. 10.3390/foods10123124
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- Article
Effects of Temperature During the Last Month of Ageing and of Salting Time on Dry-Cured Ham Aged for Six Months.
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- Journal of the Science of Food & Agriculture, 1997, v. 74, n. 2, p. 193, doi. 10.1002/(SICI)1097-0010(199706)74:2<193::AID-JSFA788>3.0.CO;2-O
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- Article
DESCRIPTIVE ANALYSIS OF TOASTED ALMONDS: A COMPARISON BETWEEN EXPERT AND SEMI-TRAINED ASSESSORS.
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- Journal of Sensory Studies, 1997, v. 12, n. 1, p. 39, doi. 10.1111/j.1745-459X.1997.tb00052.x
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- Article
Study of the Physicochemical and Sensorial Characteristics of Dry-Cured Hams in Three Pig Genetic Types.
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- Journal of the Science of Food & Agriculture, 1996, v. 70, n. 4, p. 526, doi. 10.1002/(SICI)1097-0010(199604)70:4<526::AID-JSFA534>3.0.CO;2-Z
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- Article
The effects of freezing, meat pH and storage temperature on the formation of white film and tyrosine crystals in dry-cured hams.
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- Journal of the Science of Food & Agriculture, 1994, v. 66, n. 3, p. 279, doi. 10.1002/jsfa.2740660303
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- Article