المؤلفون: Teixeira, Alfredo^Aff6, Domínguez, Rubén^Aff7, Reyes, Jorge Felipe^Aff8, Lorenzo, José Manuel^{Aff7, Aff9}, Trindade, Marco Antonio^Aff10, Rodrigues, Sandra^Aff6

المساهمون: Sant'Ana, Anderson S., Series Editor^Aff1, Lorenzo, José Manuel, editor^Aff2, Domínguez, Rubén, editor^Aff3, Pateiro, Mirian, editor^Aff4, Munekata, Paulo E.S., editor^Aff5

المصدر: Production of Traditional Mediterranean Meat Products. :153-159

المؤلفون: Sara Coelho-Fernandes, Gisela Rodrigues, Ana Sofia Faria, Vasco Cadavez, Ursula Gonzales-Barron

المصدر: Biology and Life Sciences Forum, Vol 18, Iss 1, p 18 (2022)

مصطلحات موضوعية: alheira, modelling, Bigelow, safety, pathogens, annatto, Plant ecology, QK900-989, Animal biochemistry, QP501-801, Biology (General), QH301-705.5

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2673-9976/18/1/18; https://doaj.org/toc/2673-9976

URL الوصول: https://doaj.org/article/b5858afdfc44439a972500ccc5fdd2c8

المؤلفون: Julieta Silva, Joana Barbosa, Helena Albano, Maria Sequeira, Ana Pinto, Conceição Costa Bonito, Margarida Saraiva, Paula Teixeira

المصدر: AIMS Agriculture and Food, Vol 4, Iss 2, Pp 399-413 (2019)

مصطلحات موضوعية: alheira, antimicrobial resistance, virulence factors, Agriculture (General), S1-972, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://www.aimspress.com/article/10.3934/agrfood.2019.2.399/fulltext.html; https://doaj.org/toc/2471-2086

URL الوصول: https://doaj.org/article/4d91637c23464d22b302e96f4ce95863

المؤلفون: Diana Brito Barros, Cristina Sobrosa, Rita Pinheiro, Susana Fonseca, Manuela Vaz-Velho

المصدر: Millenium, Iss 7, Pp 39-48 (2018)

مصطلحات موضوعية: “Alheira”, Cured smoked sausages, Lactic acid bacteria, Physicochemical characteristics, Sensory evaluation, Special aspects of education, LC8-6691, Public aspects of medicine, RA1-1270

وصف الملف: electronic resource

Relation: https://revistas.rcaap.pt/millenium/article/view/14584; https://doaj.org/toc/0873-3015; https://doaj.org/toc/1647-662X

URL الوصول: https://doaj.org/article/069a1cd8891a4dc79a9fb7dca531faa9

المؤلفون: Alfredo Teixeira, Alberto Fernandes, Etelvina Pereira

المصدر: Heliyon, Vol 6, Iss 10, Pp e05306- (2020)

مصطلحات موضوعية: Food science, Food analysis, Nutrition, Alheira, Reducing fat, Fatty acid profile, Science (General), Q1-390, Social sciences (General), H1-99

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2405844020321496; https://doaj.org/toc/2405-8440

URL الوصول: https://doaj.org/article/e3b4af8cfca747f2946860662fe559f8

المؤلفون: Silva, Cleyanne França de Oliveira

المساهمون: Henriques, Ana Rita Barroso Cunha de Sá, Caldeira, Carla (Tutora)

مصطلحات موضوعية: Processo de fabrico, Segurança dos alimentos, Validação, Validation, Manufacturing process, Binómio tempo-temperatura, Alheira, Time-temperature binomial, Food safety

URL الوصول: https://explore.openaire.eu/search/publication?articleId=od______1503::fd979fc7f474e45ab4c7b15666ddf689
https://hdl.handle.net/10400.5/25717

المؤلفون: Silva, Julieta, Barbosa, Joana, Albano, Helena, Sequeira, Maria, Pinto, Ana, Bonito, Conceição Costa, Saraiva, Margarida, Teixeira, Paula

المساهمون: Veritati - Repositório Institucional da Universidade Católica Portuguesa

المصدر: AIMS Agriculture and Food, Vol 4, Iss 2, Pp 399-413 (2019)
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP

مصطلحات موضوعية: Segurança Alimentar, Microbiological Characterization, alheira| antimicrobial resistance| virulence factors, Virulence factors, Portugal, Virulence Factors, Antimicrobial Resistance, lcsh:Agriculture (General), Antimicrobial resistance, Alheira, Saúde Pública, lcsh:S1-972

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::e1a88d5f0bd445a8bfb92609f3e30125
https://www.aimspress.com/article/10.3934/agrfood.2019.2.399/fulltext.html

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المؤلفون: Faria, A.S., Fernandes, N., Cadavez, V., Gonzales-Barron, U.

مصطلحات موضوعية: Lactic acid bacteria, Principal component analysis, Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology, Pathogens, Alheira, Non-ready-to-eat sausage

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7a45f626c6e3cb0cc59ce7e5978165d1

المصدر: AIMS Agriculture and Food. 4(2):399-413

مصطلحات موضوعية: Virulence factors, Alheira, Antimicrobial resistance

URL الوصول: https://explore.openaire.eu/search/publication?articleId=dris___02017::01c415ebb8009e5f42c2922d3504acd7
https://doi.org/10.3934/AGRFOOD.2019.2.399