Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Silvina Ferro Palma"'
Publikováno v:
Millenium, Vol 2, Iss 14 (2021)
Introducción: Sardina (Sardinha pilchardus) es una especie pelágico, das Clupeidae, siendo un dos peces más abundantes del mundo. El término "calidad" engloba el índice de evaluación de frescura según Reg. (CE) nº 2406/96 del Consejo, de 26 d
Externí odkaz:
https://doaj.org/article/c91bce42c9e7418188da2083dfbcd304
Autor:
Silvina Ferro Palma, Maria João Carvalho, Manuela Costa, António Floro, Ana Viana, Liliana Gonçalves Fidalgo, Célia Rodrigues, Ana M.T. Mata, Ricardo Salgado
Publikováno v:
Food Chemistry. 393:133292
There is a lack of knowledge about the influence of seasonality on the microbial and physicochemical quality of oysters in Sado and Mira rivers. Water, sediment, and oysters (Crassostrea angulata and Crassostrea gigas) were collected for microbiologi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::47b77145f36a58a899f815a3b2fd5b6b
https://doi.org/10.1016/j.foodchem.2022.133292
https://doi.org/10.1016/j.foodchem.2022.133292
Autor:
Joana Eusebio, Teresa Antequera, Trinidad Pérez-Palacios, M.J. Carvalho, Jorge Mir-Bel, Silvina Ferro Palma
Publikováno v:
International Journal of Food Properties. 20:S154-S165
This study deals with the occurrences that take place during the cooking of chicken soups under different conditions as well as their implications on the sensory quality. For that, the effect of temperature (103°C and 85°C) and time (3, 4, and 5 h)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b457e7031d208cd0ea3fd49b04029c85
https://doi.org/10.1080/10942912.2017.1291678
https://doi.org/10.1080/10942912.2017.1291678