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Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... of the gravading process on mackerel fillets using physicochemical, biochemical and microbiological...”Access document
Master thesis
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“... of simplicity is achieved, temperature increase and power requirement are diminished and the system operates...”
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Master thesis
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“... a decrease in sperm motility and an increase in the percentage of static cells, along with a loss of the...”
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Master thesis
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“... decreased over storage time. The temperature elevation profile and the decrease in the content of soluble...”
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Article
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Subjects:
“...CNPQ::ENGENHARIAS::ENGENHARIA QUIMICA::PROCESSOS INDUSTRIAIS DE ENGENHARIA QUIMICA::PROCESSOS...”
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Doctoral thesis
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“..., DV, DVI) no processamento de doce de leite foi investigado. Leite tratado com AO resultou em melhorias...”
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Doctoral thesis
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“... process. The main reason for late ethylene production is the tardy increase of 1-aminocyclopropane...”
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Article