Exploring the Nexus of Feeding and Processing: Implications for Meat Quality and Sensory Perception by Sandra S. Q. Rodrigues, Ana Leite, Lia Vasconcelos, Alfredo Teixeira

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Use of Black Pepper Essential Oil to Produce a Healthier Chicken Pâté by Sandra S. Q. Rodrigues, Ana Leite, Lia Vasconcelos, Etelvina Pereira, Natália L. Seixas, Leticia Estevinho, Alfredo Teixeira

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Dry-Cured Bísaro Ham: Differences in Physicochemical Characteristics, Fatty Acid Profile and Volatile Compounds Between Muscles by Lia Vasconcelos, Luís G. Dias, Ana Leite, José M. Lorenzo, Alfredo Teixeira, Sandra S. Q. Rodrigues, Javier Mateo

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