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Publications by Paulo L.S. Carneiro
Use of Multivariate Analysis to Evaluate Genetic Groups of Pigs for Dry-Cured Ham Production
Livestock Science
Animal Science
Zoology
Veterinary
Related publications
Quality Characteristics of Dry-Cured Ham Made fromTwo Different Three-Way Crossbred Pigs
Asian-Australasian Journal of Animal Sciences
Animal Science
Zoology
Food Science
Potential Cardioprotective Peptides Generated in Spanish Dry-Cured Ham
Journal of Food Bioactives
Assessing Quality Parameters in Dry-Cured Ham Using Microwave Spectroscopy
Meat Science
Food Science
Physicochemical Changes During the Different Stages of Dry Cured Lamb Ham Processing
Brazilian Journal of Food Technology
Food Science
The Relevance of Dipeptides and Tripeptides in the Bioactivity and Taste of Dry-Cured Ham
Food Production, Processing and Nutrition
Effects of Irradiation on Cured Ham
Stability of Angiotensin I-Converting Enzyme Inhibitory Activity of Peptides Extracted From Dry-Cured Jinhua Ham
Journal of Food and Nutrition Research
Use of Multivariate Analysis to Evaluate the Effect of Sucrose on in Vitro Cassava Conservation
African Journal of Biotechnology
Production of Dry-Cured Pork Loin Using Water Vapour Permeable Bags
