A. Carvalho

Proteolysis in Painho de Portalegre dry fermented sausage in relation to ripening time and salt content.

H. Gonçalves, C. Santos, L. C. Roseiro, 2008, Meat science.

Free Amino Acids, Creatine, ATP Related Compounds, Trimethylamine Oxide, and Inorganic Ions of the Muscle Extract of Fishes Caught in the Amazon River

Takeshi Suzuki, T. Shirai, M. Ogawa, 1998 .