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Mostrar resultados 1-7 de 7.
| Data | Título | Autor(es) | Tipo | Acesso |
| 15-Jan-2014 | Behavior of Salmonella spp., Listeria monocytogenes, and Staphylococcus aureus in Chouriço de Vinho, a dry fermented sausage made from wine- -marinated meat | García Díez, Juan; Patarata, Luís | Artigo | Acesso Aberto |
| 2013 | Behavior of Salmonella spp., Listeria monocytogenes, and Staphylococcus aureus in Chouriço de Vinho, a Dry Fermented Sausage Made from Wine-Marinated Meat | García Díez, Juan; Patarata, Luís | Artigo | Acesso Restrito |
| 2008 | A comparison of the physicochemical and sensory characteristics of alheira samples from different-sized producers | Patarata, L.; Judas, I.; Silva, J.A.; Esteves, A.; Martins, C. | Artigo | Acesso Restrito |
| 2013 | Efficacies of Garlic and L. sakei in Wine-Based Marinades for Controlling Listeria monocytogenes and Salmonella spp. in Chouriço de Vinho , a Dry Sausage Made from Wine-Marinated Pork | Linares, María Belén; Garrido, María Dolores; Martins, Conceição; Patarata, Luis | Artigo | Acesso Restrito |
| 1999 | Influence of Ultimate pH on Bovine Meat Tenderness During Ageing | Silva, José António; Patarata, Luis; Martis, Conceição | Artigo | Acesso Aberto |
| 2005 | Influence of wine, nitrite and lactic acid bacteria on the behavior of food poisoning bacteria in model sausages | Patarata, L; Novais, M; Rua-Pinto, R; Esteves, A; Martins, C | Objecto de Conferência | Acesso Aberto |
| 23-Jan-2014 | Microbial ecosystem of traditional dry fermented sausages in Mediterranean countries and Slovakia. In: Mediterranean Ecosystems: Dynamics, Management and Conservation. | Talon, R; Lebert, I; Lebert, A; Leroy, S; Garriga, M; Aymerich, T; Drosinos, E; Zanardi, E; Ianieri, A; Fraqueza, M; Patarata, L; Laukova, A | Parte de Livro | Acesso Aberto |
