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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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“... 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
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A 12-week multimodal exercise program can improve physical and cognitive functioning risk factors...
“...Introduction: The lack of speed of information processing, balance, strength and agility are seen...”Access document (1)
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Article