Zobrazeno 1 - 10
of 29
pro vyhledávání: '"Paulos, Kátia"'
Autor:
Cachucho, Liliana a, b, c, Alves, Susana P. b, c, d, Varregoso, Manuel e, f, Costa, Cláudia e, Paulos, Kátia e, g, Almeida, João M. b, c, e, Soldado, David a, b, c, Guerreiro, Olinda a, h, Bessa, Rui J.B. b, c, d, Santos-Silva, José b, c, e, Dentinho, Mª. Teresa P. b, e, Jerónimo, Eliana a, h, ⁎
Publikováno v:
In Meat Science March 2025 221
Akademický článek
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Autor:
Dentinho, Maria Teresa. P.1,2 teresa.dentinho@iniav.pt, Paulos, Kátia1, Portugal, Paula V.1, Moreira, Olga C.1, Santos‐Silva, José1,2, Bessa, Rui J. B.2,3
Publikováno v:
Grass & Forage Science. Mar2019, Vol. 74 Issue 1, p78-85. 8p.
Publikováno v:
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Em Portugal o consumo de ovinos e caprinos é particularmente sazonal, estando relacionado com épocas festivas do ano como a Páscoa e o Natal. Em Portugal, a carne de ovinos e caprinos mais apreciada e valorizada pelo consumidor, provém, na genera
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::32af47c90af3ce81d51ffc0d67d4a82d
http://hdl.handle.net/10198/20988
http://hdl.handle.net/10198/20988
Autor:
Teixeira, Alfredo, Oliveira, António, Paulos, Katia, Leite, Ana, Marcia, Anabela, Amorim, André, Pereira, Etelvina, Silva, Severiano, Rodrigues, Sandra
Publikováno v:
In Small Ruminant Research May 2015 126:40-43
Autor:
Amorim, André, Rodrigues, Sandra, Leite, Ana, Oliveira, A.F., Paulos, Kátia, Gonçalves, A., Pereira, Etelvina, Valentim, Ramiro, Vargas Junior, Fernando Miranda, Teixeira, Alfredo
Desde os primórdios da humanidade, a procura de carne tem-se demonstrado como uma das principais preocupações alimentares do ser humano. Actualmente, os consumidores exigem mais variedade de cortes finos e de qualidade de carne de frango. Um desse
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::5ef5f2ede455f1788475be63e73ebd8e
http://hdl.handle.net/10198/17246
http://hdl.handle.net/10198/17246
Autor:
Paulos, Kátia, Rodrigues, Sandra, Oliveira, António Filipe Gomes de Faria, Leite, Ana, Pereira, Etelvina, Teixeira, Alfredo
Publikováno v:
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
The main objective of this study was the sensory characterization, by a taste and a consumers' panel, of fresh sausages from 140 culled goats and 140 culled ewes. Species and type of preparation effects were studied. All data were previously analyzed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::8cda9d6d7273c3cb2fa752c4a83ffa73
http://hdl.handle.net/10198/15906
http://hdl.handle.net/10198/15906
Autor:
Leite, Ana, Rodrigues, Sandra, Paulos, Kátia, Oliveira, António Filipe Gomes de Faria, Pereira, Etelvina, Teixeira, Alfredo
The aim of this work was to contribute to the fabrication of a new of product, a fresh sausage based on meat from culled sheep and goat animals as a way to give added value to animals with very low marketing price. A total of 280 animals, 140 ewes an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______1255::31fdb731c204d3b3e46bee2645d78f01
http://hdl.handle.net/10198/10829
http://hdl.handle.net/10198/10829
Autor:
Paulos, Kátia, Rodrigues, Sandra, Leite, Ana, Oliveira, António Filipe Gomes de Faria, Pereira, Etelvina, Teixeira, Alfredo
The main objective of this work was the sensory characterization of fresh sausages from 140 culled Serrana goats and 140 culled Churra Galega Bragançana ewes, to improve the added value of this animals. Species and type of preparation effects were s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______1255::c004818f6a63ee97e9798dae5a0dd7b5
http://hdl.handle.net/10198/10865
http://hdl.handle.net/10198/10865
Autor:
Oliveira, António Filipe Gomes de Faria, Paulos, Kátia, Rodrigues, Sandra, Leite, Ana, Pereira, Etelvina, Teixeira, Alfredo
Food safety it’s crucial for our life and this study has the purpose to characterize some microbiologic parameters in a pre-industrial company when producing salted and cured meat Meat from sheep and goat was transformed in a semi-industrial local
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______1255::6edf76aa2dcee572adba0a24909319af
http://hdl.handle.net/10198/10697
http://hdl.handle.net/10198/10697