Sandra Sofia do Quinteiro Rodrigues
AuthID: R-000-KJX
41
TITLE: Análise dos efeitos da redução e substituição de NaCl na qualidade físico-química de chouriças de carne de porco bísaro
AUTHORS: Iasmin d S Ferreira; Sandra Rodrigues; Miguel Oliveira; Etelvina Pereira; Alfredo Teixeira;
PUBLISHED: 2019, SOURCE: III Congresso Nacional das Escolas Superiores Agrárias (IIICNESA)
AUTHORS: Iasmin d S Ferreira; Sandra Rodrigues; Miguel Oliveira; Etelvina Pereira; Alfredo Teixeira;
PUBLISHED: 2019, SOURCE: III Congresso Nacional das Escolas Superiores Agrárias (IIICNESA)
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Handle42
TITLE: Composição e análise sensorial de truta-fário selvagem e de aquacultura (Salmo trutta) e de truta- arco-íris de aquacultura (Oncorhynchus mykiss)
AUTHORS: Sandra Rodrigues; Sílvia L R Hungulo; Etelvina Pereira; Amílcar Teixeira; Alfredo Teixeira; Ana M Geraldes;
PUBLISHED: 2019, SOURCE: XXI Congresso Nacional de Zootecnia
AUTHORS: Sandra Rodrigues; Sílvia L R Hungulo; Etelvina Pereira; Amílcar Teixeira; Alfredo Teixeira; Ana M Geraldes;
PUBLISHED: 2019, SOURCE: XXI Congresso Nacional de Zootecnia
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Handle43
TITLE: Body composition and sensory quality of wild and farmed brown-trout (Salmo trutta) and of farmed rainbow-trout (Oncorhynchus mykiss) Full Text
AUTHORS: Antao Geraldes, AM; Hungulo, SR; Pereira, E; Teixeira, A; Teixeira, A; Rodrigues, S;
PUBLISHED: 2018, SOURCE: CIENCIA RURAL, VOLUME: 48, ISSUE: 9
AUTHORS: Antao Geraldes, AM; Hungulo, SR; Pereira, E; Teixeira, A; Teixeira, A; Rodrigues, S;
PUBLISHED: 2018, SOURCE: CIENCIA RURAL, VOLUME: 48, ISSUE: 9
44
TITLE: Body composition and sensory quality of wild and farmed brown-trout (Salmo trutta) and of farmed rainbow-trout (Oncorhynchus mykiss) [Composição corporal e qualidad sensorial de truta-fário selvagem e cultivada (Salmo trutta) e de trutaarco-íris cultivada (Oncorhynchus mykiss)]
AUTHORS: Antão Geraldes, AM; Hungulo, SR; Pereira, E; Teixeira, A; Teixeira, A; Rodrigues, S;
PUBLISHED: 2018, SOURCE: Ciencia Rural, VOLUME: 48, ISSUE: 9
AUTHORS: Antão Geraldes, AM; Hungulo, SR; Pereira, E; Teixeira, A; Teixeira, A; Rodrigues, S;
PUBLISHED: 2018, SOURCE: Ciencia Rural, VOLUME: 48, ISSUE: 9
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Scopus
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ORCID
ORCID45
TITLE: Advances in Sheep and Goat Meat Products Research
AUTHORS: Teixeira, A; Silva, S; Rodrigues, S;
PUBLISHED: 2018, SOURCE: Advances in Food and Nutrition Research
AUTHORS: Teixeira, A; Silva, S; Rodrigues, S;
PUBLISHED: 2018, SOURCE: Advances in Food and Nutrition Research
46
TITLE: Microbiological quality and sensory evaluation of new cured products obtained from sheep and goat meat
AUTHORS: Tolentino, GS; Estevinho, LM; Pascoal, A; Rodrigues, SS; Teixeira, AJ;
PUBLISHED: 2017, SOURCE: ANIMAL PRODUCTION SCIENCE, VOLUME: 57, ISSUE: 2
AUTHORS: Tolentino, GS; Estevinho, LM; Pascoal, A; Rodrigues, SS; Teixeira, AJ;
PUBLISHED: 2017, SOURCE: ANIMAL PRODUCTION SCIENCE, VOLUME: 57, ISSUE: 2
47
TITLE: Effect of salting and ripening on the physicochemical and sensory quality of goat and sheep cured legs Full Text
AUTHORS: Teixeira, A; Fernandes, A; Pereira, E; Manuel, A; Rodrigues, S;
PUBLISHED: 2017, SOURCE: MEAT SCIENCE, VOLUME: 134
AUTHORS: Teixeira, A; Fernandes, A; Pereira, E; Manuel, A; Rodrigues, S;
PUBLISHED: 2017, SOURCE: MEAT SCIENCE, VOLUME: 134
48
TITLE: Sheep and goat fermented meat products-health aspects
AUTHORS: Teixeira, A; Rodrigues, S; Dias, T; Estevinho, L;
PUBLISHED: 2017, SOURCE: Fermented Meat Products: Health Aspects
AUTHORS: Teixeira, A; Rodrigues, S; Dias, T; Estevinho, L;
PUBLISHED: 2017, SOURCE: Fermented Meat Products: Health Aspects
INDEXED IN: Scopus
Scopus IN MY: ORCID
ORCID49
TITLE: A avaliação sensorial de produtos cárneos de porco Bísaro Full Text
AUTHORS: Sandra Rodrigues; Alfredo Teixeira;
PUBLISHED: 2017, SOURCE: Revista de Ciências Agrárias, VOLUME: 40, ISSUE: SP
AUTHORS: Sandra Rodrigues; Alfredo Teixeira;
PUBLISHED: 2017, SOURCE: Revista de Ciências Agrárias, VOLUME: 40, ISSUE: SP
50
TITLE: BISIPORC – Produção extensiva de porcos da raça Bísara em dois sistemas alternativos: engorda com concentrado vs castanha. Resultados preliminares de características das carcaças e da carne. BISIPORC: Extensive production of Bísaro pigs in two alternative systems: fattening with concentrate vs. chestnut. Preliminary results of carcass and meat characteristics Full Text
AUTHORS: Alfredo Teixeira; Sandra Rodrigues;
PUBLISHED: 2017, SOURCE: Revista de Ciências Agrárias, VOLUME: 40, ISSUE: SP
AUTHORS: Alfredo Teixeira; Sandra Rodrigues;
PUBLISHED: 2017, SOURCE: Revista de Ciências Agrárias, VOLUME: 40, ISSUE: SP
