Traditional Meat Products: Improvement of Quality and Safety | Zendy

Marta Laranjo | Zendy; Régine Talòn | Zendy; Andrea Lauková | Zendy; Maria João Fraqueza | Zendy; Miguel Elías | Zendy

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Traditional Meat Products: Improvement of Quality and Safety

Author(s) -

Marta Laranjo,

Régine Talòn,

Andrea Lauková,

Maria João Fraqueza,

Miguel Elías

Publication year - 2017

Publication title -

journal of food quality

Language(s) - Portuguese

Resource type - Journals

SCImago Journal Rank - 0.568

H-Index - 43

eISSN - 1745-4557

pISSN - 0146-9428

DOI - 10.1155/2017/2873793

Subject(s) - quality (philosophy) , business , food science , food safety , biochemical engineering , chemistry , environmental science , microbiology and biotechnology , risk analysis (engineering) , biology , engineering , philosophy , epistemology

1 Instituto de Ciências Agrárias e Ambientais Mediterrânicas (ICAAM), Universidade de Évora, Pólo da Mitra, Ap. 94, 7002-554 Évora, Portugal 2Instituto de Investigação e Formação Avançada (IIFA), Universidade de Évora, Évora, Portugal 3Université Clermont Auvergne, INRA, MEDIS, Clermont-Ferrand, France 4Institute of Animal Physiology, Slovak Academy of Sciences, Košice, Slovakia 5CIISA, Faculty of Veterinary Medicine, University of Lisbon, Avenida da Universidade Técnica, Pólo Universitário do Alto da Ajuda, 1300-477 Lisbon, Portugal 6Departamento de Fitotecnia, Escola de Ciências e Tecnologia, Universidade de Évora, Pólo daMitra, Ap. 94, 7002-554 Évora, Portugal

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