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“... towards pore removal and compact densification. To allow a significant decrease on the TF of KNN...”
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“... flavor. Moisture and protein decreased, with slight increase on ash and pH, improving emulsion stability...”
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Article
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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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“... observed in the Polyamide crystals, h-BN and MoS2 were found to decrease both the polymer’s overall...”
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Doctoral thesis
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“... effects of processing peanut meal with an autoclave and conventional and microwave ovens, with and without...”
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Article
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Subjects:
“...Protein Processing, Post-Translational...”
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Article
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