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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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“... total abundance of fish; and iii) If, with the increase in productivity, represented by higher...”
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Master thesis
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“... or animal, and may contribute to the characterization of the product. In this sense, the objective of this...”
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Bachelor thesis
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“... of such source in the diet may reduce the catabolism of proteins and lipids for energy purposes. The...”
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Doctoral thesis
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