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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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3
“..., but it may be relevant given that part of the neural networks involved in creative processing are...”
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5
“... carbohydrates of these biomasses it is required to degrade the lignin and decrease the recalcitrance...”
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Doctoral thesis
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