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“... of PAHs in the shells (31%) and, after pressing, compounds remained mainly in the cocoa butter...”
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Article
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“... sensory attributes. In addition, for the dry-cured loins, sausages, and cecinas the volatile compounds...”
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Doctoral thesis
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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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“... and weight) were not significantly different amongst treatments, after 2 years of TBT exposure. Thus...”
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“... by microorganisms, being able to allow not only the detection and distinction of microbial species, but also the...”
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“... of either bulk or 2D nanostructures makes KTO not yet a viable alternative to STO. Within this context and...”
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“... proving that it possesses, both higher content in phenolic compounds and higher antioxidant activity...”
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