ProfileOfResearchers

102

TITLE: HACCP: Hazard Analysis Critical Control Point
AUTHORS: Maria Joo Fraqueza ; Antnio Salvador Barreto;
PUBLISHED: 2010, SOURCE: Handbook of Meat Processing

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103

TITLE: Strategies to reduce biogenic amine accumulation in traditional sausage manufacturing Full Text
AUTHORS: Latorre Moratalla, ML; Bover Cid, S; Talon, R; Garriga, M; Zanardi, E; Ianieri, A; Fraqueza, MJ ; Elias, M ; Drosinos, EH; Vidal Carou, MC;
PUBLISHED: 2010, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 43, ISSUE: 1

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104

TITLE: The effect on turkey meat shelf life of modified-atmosphere packaging with an argon mixture
AUTHORS: Fraqueza, MJ ; Barreto, AS ;
PUBLISHED: 2009, SOURCE: POULTRY SCIENCE, VOLUME: 88, ISSUE: 9

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105

TITLE: Biogenic amines in traditional fermented sausages produced in selected European countries Full Text
AUTHORS: Latorre Moratalla, ML; Veciana Nogues, T; Bover Cid, S; Garriga, M; Aymerich, T; Zanardi, E; Ianieri, A; Fraqueza, MJ ; Patarata, L ; Drosinos, EH; Laukova, A; Talon, R; Vidal Carou, MC;
PUBLISHED: 2008, SOURCE: FOOD CHEMISTRY, VOLUME: 107, ISSUE: 2

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106

TITLE: HACCP
AUTHORS: Fraqueza, MJ ; Barreto, AS; Ribeiro, AM;
PUBLISHED: 2008, SOURCE: Handbook of Fermented Meat and Poultry

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107

TITLE: Spoilage of light (PSE-like) and dark turkey meat under aerobic or modified atmosphere package: microbial indicators and their relationship with total volatile basic nitrogen Full Text
AUTHORS: Fraqueza, MJ ; Ferreira, MC; Barreto, AS ;
PUBLISHED: 2008, SOURCE: BRITISH POULTRY SCIENCE, VOLUME: 49, ISSUE: 1

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108

TITLE: HACCP
AUTHORS: Maria Joao Fraqueza ; Antonio S Barreto; Antonio M Ribeiro;
PUBLISHED: 2007, SOURCE: Handbook of Fermented Meat and Poultry

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