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1
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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“... 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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“... advancing age. This is due both to physical, sensory and cognitive changes, associated with the...”
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Article
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“...Whenever there is a decrease of the sensory function, whether due to a disease, trauma or to the...”
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“... meat in the processing of a smoked sausage, and to determine its microbial, chemical, sensorial quality...”
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Master thesis
18
“... in order to characterize and evaluate lipid oxidation of flours, during an accelerated shelf-life test...”
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Doctoral thesis
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“... keeps its nutritional or sensory characteristics, increasing its shelf life. As an alternative...”
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Bachelor thesis