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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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3
“.... The pH (7.2) and the water activity (0.375) decreased during the shelf-life (p <0.05), reaching values...”
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Access document
Doctoral thesis
4