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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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“... for the sensory attributes for dry-cured loins and the TBARS for sausages, all the products were analysed...”
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Doctoral thesis
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“... nutritional characteristics and sensory attributes. The processing of the cashew pseudo-fruit (also called...”
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Master thesis
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