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decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
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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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“... assessed after 45 days of processing. To elaborate the dry-cured deer cecina, meat pieces were brined with...”
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Doctoral thesis
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“..., sensorial attributes obtained a significant difference, having a slight decrease, but after 90 days...”
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Doctoral thesis
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“...) scale. After collection, the data was analyzed using descriptive statistics. Of the 202 participants...”
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Article
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