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Subjects:
“...high pressure processing, transglutaminase, enzyme inactivation, pea protein, soy protein, protein...”
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Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... work took place from early April to mid-July 2021 at the Chemical and Food Processing Laboratories...”Access document
Master thesis
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“...It is widely recognized that smelling food results in a mouth-watering feeling and influences...”
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Article
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