How does the added fat source affect sensory quality of sheep and goat pâtés?

by Rodrigues,Sandra, Almeida,Samanta, Pereira,Etelvina, Teixeira,Alfredo
Published 2019

Body composition and sensory quality of wild and farmed brown-trout (Salmo trutta) and of farmed rainbow-trout (Oncorhynchus mykiss)

by Antão-Geraldes,Ana Maria, Hungulo,Sílvia Rafael, Pereira,Etelvina, Teixeira,Amílcar, Teixeira,Alfredo, Rodrigues,Sandra
Published 2018

Sensory quality and consumers’ acceptance towards wild and farmed brown-trout (Salmo trutta) and farmed rainbow-trout (Oncorhynchus mykiss)

by Antão-Geraldes,Ana Maria, Hungulo,Sílvia Rafael, Pereira,Etelvina, Teixeira,Amílcar, Teixeira,Alfredo, Rodrigues,Sandra
Published 2020

Produtos alimentares tradicionais: hábitos de compra e consumo do mel

by Ribeiro,Maria, Matos,Alda, Almeida,Armandina, Fonseca,Arminda, Fernandes,Belmiro, Mota,Carla, Gonçalves,Engrácia, Garcia,Elga, Pereira,Etelvina, Garção,Helder, Guedes,Helena, Rodrigues,Manuel, Neto,Margarida, Abreu,Ricardo
Published 2009