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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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“... cooling temperatures. After 0, 10, 30, 60, 90, 120 and 150 days, it was verified the content of moisture...”
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Access document
Master thesis
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