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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
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“...The addition of gallium or zinc to ZSM-5 increases the aromatic selectivity and decreases the...”
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Article
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“... decreases as the acidity of the milk increases, or it can change according to environmental, genetic, and...”
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Article
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“... essenciais. Estas cultivares apresentaram um conteúdo significativo de polifenóis, com predomínio dos ácidos...”
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“... conducted at the UNESP (Brazil) and involved diet formulation and processing as well as the digestibility...”
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Doctoral thesis
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