Muxama and other traditional food products obtained from tuna in south Portugal and Spain: review and future perspectives by Eduardo Esteves, Jaime Aníbal

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Optimization of Processing Conditions of Traditional Cured Tuna Loins–Muxama by Eduardo Esteves, Jaime Aníbal

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Effects of Vacuum and Modified Atmosphere Packaging on the Quality and Shelf-Life of Gray Triggerfish (<i>Balistes capriscus</i>) Fillets by Eduardo Esteves, Luís Guerra, Jaime Aníbal

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(Un)wanted Fish: Potential Consumers’ Acceptability of Landings in the Portuguese Case by Jorge Ramos, Pedro G. Lino, Jaime Aníbal, Eduardo Esteves

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