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“... its stability after fish digestion or processing. Results showed that parvalbumin represents a higher...”
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“... barrier against organic shock loads and variable wastewater composition, particularly attractive for the...”
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Article
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“... and weight) were not significantly different amongst treatments, after 2 years of TBT exposure. Thus...”
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Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... of unsaturated fatty acids it contains. Gravading is a fish processing technique popular in Scandinavian and...”Access document
Master thesis
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