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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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“...Visual perception depends on the sensory framework and on attentional processing. This study...”
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Article
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“... considered limiting, with regard to essential amino-acids, and producing adverse effects in sensory...”
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Article
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“... for the sensory attributes for dry-cured loins and the TBARS for sausages, all the products were analysed...”
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Doctoral thesis