Paulo Manuel Rodrigues Vaz-Pires


AuthID: R-000-EJ6

Confirmed Publications: 74



71
TITLE: Use of counts of hydrogen sulphide producing bacteria to estimate remaining shelf-life of fresh fish.
AUTHORS: Capell, C; Vaz Pires, P ; Kirby, R;
PUBLISHED: 1997, SOURCE: Final Meeting of the Concerted Action on Evaluation of Fish Freshness AIR3CT94 2283 in METHODS TO DETERMINE THE FRESHNESS OF FISH IN RESEARCH AND INDUSTRY
INDEXED IN: WOS
IN MY: ORCID
72
TITLE: Effect of heat on microorganisms isolated from freshly caught chilled scad (Trachurus trachurus)
AUTHORS: VazPires, P ; Gibbs, P; Kirby, RM;
PUBLISHED: 1996, SOURCE: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, VOLUME: 31, ISSUE: 3
INDEXED IN: Scopus WOS CrossRef
IN MY: ORCID
73
TITLE: Physical measurement of the quality of fresh scad (Trachurus trachurus) and rainbow trout (Oncorhynchus mykiss) during ice storage using the RT Freshmeter
AUTHORS: VAZ‐PIRES, P ; ARAÚJO, I; KIRBY, RM;
PUBLISHED: 1995, SOURCE: International Journal of Food Science & Technology, VOLUME: 30, ISSUE: 6
INDEXED IN: Scopus CrossRef Handle
IN MY: ORCID
74
TITLE: LOW-LEVEL HEAT-TREATMENT TO EXTEND SHELF-LIFE OF FRESH FISH
AUTHORS: VAZPIRES, P ; CAPELL, C; KIRBY, R;
PUBLISHED: 1994, SOURCE: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, VOLUME: 29, ISSUE: 4
INDEXED IN: Scopus WOS
IN MY: ORCID
Page 8 of 8. Total results: 74.

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