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1
Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... activity decreased to about 0.80, a level at which only yeasts and molds and halophyte bacteria can survive...”Access document
Master thesis
2
3
“..., which can change their physical-chemical characteristics and decrease shelf life, and cause infection...”
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Master thesis
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5
“... comportamentais logo ao final do tratamento (controle=23, tratado=25), enquanto uma outra parte foi colocada...”
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Master thesis