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1
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
2
“.... A significant delay in P300 latency was originated from both right and left cTBS. Amplitude response did not...”
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3
“... only with the advancement in the processing and storage capacity of computers that these technologies...”
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Doctoral thesis