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Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... of Faro, frozen on that date in an air-blast freezer under appropriate conditions (-25°C) and stored...”Access document
Master thesis
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“...‐processed food consumption increased (p < 0.0005) during the study period. Logistic regressions showed that...”
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Article
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“... de Saúde (DATASUS) [Data Processing Department of the Brazilian Unified HealthSystem]. We calculated...”
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Article
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“... or nanostructural development during materials processing. A novel Fe₂₋ₓNixTiO₅ catalyst with low Ni load was...”
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“... lexicon size), analyze the type of errors that are produced, decrease the word error rate (WER), and...”
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Master thesis
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“... could be increased with the production of new products that allow longer shelf life. The gelation...”
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Master thesis
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