Publicação
Characterization of tradional cooked blood and rice sausage from Monchique and shelf life study with different packaging technologies
| Autores principais: | Pereira, Jorge Alberto dos Santos Guieiro |
|---|---|
| Assunto: | blood and rice Monchique sausage microbiota physicochemical and sensory characteristics packaging technologies shelf-life |
| Ano: | 2015 |
| País: | Portugal |
| Tipo de documento: | tese de doutoramento |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Universidade de Lisboa |
| Idioma: | inglês |
| Origem: | Repositório da Universidade de Lisboa |
| _version_ | 1866811257681608704 |
|---|---|
| author | Pereira, Jorge Alberto dos Santos Guieiro |
| author_facet | Pereira, Jorge Alberto dos Santos Guieiro |
| author_role | author |
| contributor_name_str_mv | Matos, Teresa de Jesus da Silva Dionísio, Lídia Adelina Pó Catalão Patarata, Luís Avelino da Silva Coutinho Repositório Científico de Acesso Aberto da ULisboa |
| country_str | PT |
| creators_json_txt | [{\"Person.name\":\"Pereira, Jorge Alberto dos Santos Guieiro\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | Matos, Teresa de Jesus da Silva Dionísio, Lídia Adelina Pó Catalão Patarata, Luís Avelino da Silva Coutinho Repositório Científico de Acesso Aberto da ULisboa |
| datacite.creators.creator.creatorName.fl_str_mv | Pereira, Jorge Alberto dos Santos Guieiro |
| datacite.date.Accepted.fl_str_mv | 2015-01-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2015-09-25T13:42:50Z |
| datacite.date.embargoed.fl_str_mv | 2015-09-25T13:42:50Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| datacite.subjects.subject.fl_str_mv | blood and rice Monchique sausage microbiota physicochemical and sensory characteristics packaging technologies shelf-life |
| datacite.titles.title.fl_str_mv | Characterization of tradional cooked blood and rice sausage from Monchique and shelf life study with different packaging technologies Caracterizacao da morcela de arroz tradicional de Monchique e estudo do prazo de validade com diferentes tecnologias de embalagem |
| dc.contributor.none.fl_str_mv | Matos, Teresa de Jesus da Silva Dionísio, Lídia Adelina Pó Catalão Patarata, Luís Avelino da Silva Coutinho Repositório Científico de Acesso Aberto da ULisboa |
| dc.creator.none.fl_str_mv | Pereira, Jorge Alberto dos Santos Guieiro |
| dc.date.Accepted.fl_str_mv | 2015-01-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2015-09-25T13:42:50Z |
| dc.date.embargoed.fl_str_mv | 2015-09-25T13:42:50Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/10400.5/9268 |
| dc.language.none.fl_str_mv | eng |
| dc.publisher.none.fl_str_mv | ISA/UL |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| dc.subject.none.fl_str_mv | blood and rice Monchique sausage microbiota physicochemical and sensory characteristics packaging technologies shelf-life |
| dc.title.fl_str_mv | Characterization of tradional cooked blood and rice sausage from Monchique and shelf life study with different packaging technologies Caracterizacao da morcela de arroz tradicional de Monchique e estudo do prazo de validade com diferentes tecnologias de embalagem |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_db06 |
| dirty | 0 |
| eu_rights_str_mv | openAccess |
| format | doctoralThesis |
| fulltext.url.fl_str_mv | https://repositorio.ulisboa.pt/bitstreams/848b12ad-0cb5-4ab8-a23e-1e39d2be7bd2/download |
| funding.funder.alternateName_str_mv | FCT |
| funding.funder.identifier_str_mv | http://doi.org/10.13039/501100001871 |
| funding.funder.name_str_mv | Fundação para a Ciência e a Tecnologia |
| id | ul_bf4f40b941069240f5dcd15fee54cfe9 |
| identifier.url.fl_str_mv | http://hdl.handle.net/10400.5/9268 |
| instacron_str | ul |
| institution | Universidade de Lisboa |
| instname_str | Universidade de Lisboa |
| language | eng |
| network_acronym_str | ul |
| network_name_str | Repositório da Universidade de Lisboa |
| oai_identifier_str | oai:repositorio.ulisboa.pt:10400.5/9268 |
| organization_str_mv | urn:organizationAcronym:ul |
| person_str_mv | Pereira, Jorge Alberto dos Santos Guieiro |
| publishDate | 2015 |
| publisher.none.fl_str_mv | ISA/UL |
| reponame_str | Repositório da Universidade de Lisboa |
| repository_id_str | urn:repositoryAcronym:ul |
| service_str_mv | urn:repositoryAcronym:ul |
| spelling | engISA/ULapplication/pdfporCharacterization of tradional cooked blood and rice sausage from Monchique and shelf life study with different packaging technologiesAlternativeTitleporCaracterizacao da morcela de arroz tradicional de Monchique e estudo do prazo de validade com diferentes tecnologias de embalagemPereira, Jorge Alberto dos Santos GuieiroMatos, Teresa de Jesus da SilvaDionísio, Lídia Adelina Pó CatalãoPatarata, Luís Avelino da Silva CoutinhoHostingInstitutionOrganizationalRepositório Científico de Acesso Aberto da ULisboae-mailmailto:repositorio@reitoria.ulisboa.ptrepositorio@reitoria.ulisboa.ptURNurn:tid:1013281092015-09-25T13:42:50Z20152015-01-01T00:00:00ZHandlehttp://hdl.handle.net/10400.5/9268http://purl.org/coar/access_right/c_abf2open accessblood and rice Monchique sausagemicrobiotaphysicochemical and sensory characteristicspackaging technologiesshelf-life2092099 bytesFundação para a Ciência e a TecnologiaMORCELA DE ARROZ TRADICIONAL DA REGIÃO DE MONCHIQUE, CARACTERIZAÇÃO E OPTIMIZAÇÃO TECNOLÓGICACrossref Funder IDhttp://doi.org/10.13039/501100001871literaturehttp://purl.org/coar/resource_type/c_db06doctoral thesishttp://purl.org/coar/access_right/c_abf2application/pdffulltexthttps://repositorio.ulisboa.pt/bitstreams/848b12ad-0cb5-4ab8-a23e-1e39d2be7bd2/download |
| spellingShingle | Characterization of tradional cooked blood and rice sausage from Monchique and shelf life study with different packaging technologies Pereira, Jorge Alberto dos Santos Guieiro blood and rice Monchique sausage microbiota physicochemical and sensory characteristics packaging technologies shelf-life |
| status | SINGLETON |
| subject.fl_str_mv | blood and rice Monchique sausage microbiota physicochemical and sensory characteristics packaging technologies shelf-life |
| title | Characterization of tradional cooked blood and rice sausage from Monchique and shelf life study with different packaging technologies |
| title_full | Characterization of tradional cooked blood and rice sausage from Monchique and shelf life study with different packaging technologies |
| title_fullStr | Characterization of tradional cooked blood and rice sausage from Monchique and shelf life study with different packaging technologies |
| title_full_unstemmed | Characterization of tradional cooked blood and rice sausage from Monchique and shelf life study with different packaging technologies |
| title_short | Characterization of tradional cooked blood and rice sausage from Monchique and shelf life study with different packaging technologies |
| title_sort | Characterization of tradional cooked blood and rice sausage from Monchique and shelf life study with different packaging technologies |
| topic | blood and rice Monchique sausage microbiota physicochemical and sensory characteristics packaging technologies shelf-life |
| topic_facet | blood and rice Monchique sausage microbiota physicochemical and sensory characteristics packaging technologies shelf-life |
| url | http://hdl.handle.net/10400.5/9268 |
| visible | 1 |