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Showing results 1 to 7 of 7
Issue DateTitleAuthor(s)TypeRights
15-Jan-2014Behavior of Salmonella spp., Listeria monocytogenes, and Staphylococcus aureus in Chouriço de Vinho, a dry fermented sausage made from wine- -marinated meatGarcía Díez, Juan; Patarata, LuísArticleOpen Access
2013Behavior of Salmonella spp., Listeria monocytogenes, and Staphylococcus aureus in Chouriço de Vinho, a Dry Fermented Sausage Made from Wine-Marinated MeatGarcía Díez, Juan; Patarata, LuísArticleRestricted Access
2008A comparison of the physicochemical and sensory characteristics of alheira samples from different-sized producersPatarata, L.; Judas, I.; Silva, J.A.; Esteves, A.; Martins, C.ArticleRestricted Access
2013Efficacies 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 PorkLinares, María Belén; Garrido, María Dolores; Martins, Conceição; Patarata, LuisArticleRestricted Access
1999Influence of Ultimate pH on Bovine Meat Tenderness During AgeingSilva, José António; Patarata, Luis; Martis, ConceiçãoArticleOpen Access
2005Influence of wine, nitrite and lactic acid bacteria on the behavior of food poisoning bacteria in model sausagesPatarata, L; Novais, M; Rua-Pinto, R; Esteves, A; Martins, CConference ObjectOpen Access
23-Jan-2014Microbial 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, ABook ChapterOpen Access