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	1.	Effect of processing in volatiles from a Portuguese traditional dry-fermented ripened sausage 'Chourico Grosso Borba-Estremoz PGI'. [electronic resource] by Partidário, A M Roseiro, C Santos, C Producer: 20110526 In: Food science and technology international = Ciencia y tecnologia de los alimentos internacional vol. 17 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Influence of slaughter season and sex on fatty acid composition, cholesterol and α-tocopherol contents on different muscles of Barrosã-PDO veal. [electronic resource] by Costa, P Roseiro, L C Partidário, A Alves, V Bessa, R J B Calkins, C R Santos, C Producer: 20121002 In: Meat science vol. 72 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	[Undifferentiated sarcoma of the liver in the adult]. [electronic resource] by Martins, C C Marcão, I Belo, A I Rolo, J Cabrita, F Partidário, A Castano, J Producer: 19920528 In: Acta medica portuguesa vol. 5 Availability: No items available. Save to lists Add to cart (remove)
	4.	Muscle fiber and fatty acid profiles of Mertolenga-PDO meat. [electronic resource] by Costa, P Roseiro, L C Bessa, R J B Padilha, M Partidário, A Marques de Almeida, J Calkins, C R Santos, C Producer: 20121002 In: Meat science vol. 78 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Susceptibility of dry-cured tuna to oxidative deterioration and biogenic amines generation: I. Effect of NaCl content, antioxidant type and ageing. [electronic resource] by Roseiro, L C Santos, C Gonçalves, H Serrano, C Aleixo, C Partidário, A Lourenço, A R Dias, M Abreu da Ponte, D J B Producer: 20170501 In: Food chemistry vol. 228 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)