Characterization of two bacteriocins produced by Pediococcus acidilactici isolated from "Alheira", a fermented sausage traditionally produced in Portugal
Paula Teixeira & Tim Hogg (with Albano, H.). 2007. International Journal of Food Microbiology
Chemical and microbiological characterisation of "Salpicão de Vinhais" and "Chouriça de Vinhais": Traditional dry sausages produced in the North of Portugal
Chemical and microbiological characterisation of “Salpicão de Vinhais” and “Chouriça de Vinhais”: Traditional dry sausages produced in the North of Portugal
Comparison of Baseline® and Harpenden® callipers in skinfold thicknesses measurement | Comparação dos lipocalibradores Baseline® e Harpenden® para a medição de pregas cutãneas
Elisabete Pinto (with Pinto, E.). 2007. Arquivos de Medicina