P. S. Dalmás

Low fat goat meat sausage with chitosan-glucose Maillard reaction product: impact on quality and shelf life

M. Madruga, A. Cardelle-Cobas, M. M. Pintado, 2020, Food Science and Technology.

Chemical and sensory quality of sheep liver pâté prepared with ‘ variety meat ’ Qualidade química e sensorial

M. Madruga, T. Bezerra, D. S. Amaral, 2013 .

Effect of storage time and packaging on the quality of lamb pâté prepared with ‘variety meat’

M. Madruga, Fábio A P Silva, N. Arcanjo, 2015 .

The chemical and sensory qualities of smoked blood sausage made with the edible by-products of goat slaughter.

M. Madruga, T. Bezerra, R. T. Moreira, 2013, Meat science.

Evaluation of goat mortadella prepared with different levels of fat and goat meat from discarded animals

M. Madruga, R. Milani, M. Morgano, 2011 .

Development of goat pâté prepared with ‘variety meat’

M. Madruga, R. Milani, M. Morgano, 2011 .

Shelf life of cooked goat blood sausage prepared with the addition of heart and kidney.

M. Madruga, V. C. Ferreira, Í. B. Araújo, 2014, Meat science.

Chemical and sensory quality of sheep liver pâté prepared with 'variety meat' Qualidade química e sensorial de patê de fígado ovino elaborado com subprodutos comestíveis

Pereira da Silva, D. Silva, M. Madruga, 2013 .