Characterization of tradional cooked blood and rice sausage from Monchique and shelf life study with different packaging technologies

Autor:	Pereira, Jorge Alberto dos Santos Guieiro
Přispěvatelé:	Matos, Teresa de Jesus da Silva, Dionísio, Lídia Adelina Pó Catalão, Patarata, Luís Avelino da Silva Coutinho
Jazyk:	angličtina
Rok vydání:	2015
Předmět:	blood and rice Monchique sausage shelf-life microbiota packaging technologies physicochemical and sensory characteristics
Zdroj:	Repositório Científico de Acesso Aberto de Portugal Repositório Científico de Acesso Aberto de Portugal (RCAAP) instacron:RCAAP
Popis:	Doutoramento em Engenharia Alimentar - Instituto Superior de Agronomia Submitted by Margarida Galamba (galamba@isa.utl.pt) on 2015-09-25T13:42:34Z No. of bitstreams: 1 Tese Final.pdf: 2092099 bytes, checksum: 14438e5145526e215f3636c12ba233ca (MD5) Made available in DSpace on 2015-09-25T13:42:50Z (GMT). No. of bitstreams: 1 Tese Final.pdf: 2092099 bytes, checksum: 14438e5145526e215f3636c12ba233ca (MD5) Previous issue date: 2015 FCT
Databáze:	OpenAIRE
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