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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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“... be attributed to physical contact during therapeutic and social interactions and they may generate bonding...”
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“... resins and the high processing temperature required for the production induces fibre degradation and...”
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Report
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