J. A. Silva

Influence of ultimate pH on bovine meat tenderness during ageing.

J. A. Silva, L. Patarata, C. Martins, 1999, Meat science.

The use of multivariate analysis to characterize carcass and meat quality of goat kids protected by the PGI “Cabrito de Barroso”

Severiano R. Silva, V. Santos, A. Silvestre, 2008 .

Microbiological, physical chemical and sensory characterization of the ostrich (Struthio camellus) meat burgers manufactured with fat substitute

J. F. Maciel, M. Costa, J. C. Nascimento, 2009 .

Implementation of multivariate techniques for the selection of volatile compounds as indicators of sensory quality of raw beef

J. Ventanas, J. A. Silva, C. Martins, 2014, Journal of Food Science and Technology.

The effect of carcass weight and sex on carcass composition and meat quality of “Cordeiro Mirandês”—Protected designation of origin lambs

Severiano R. Silva, V. Santos, J. Azevedo, 2015 .

Growth and carcass characteristics of rabbits housed in open-air or standard systems

Severiano R. Silva, V. Pinheiro, J. L. Mourão, 2008 .

A comparison of the physicochemical and sensory characteristics of alheira samples from different-sized producers.

L. Patarata, C. Martins, A. Esteves, 2008, Meat science.