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decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
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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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“..., emotional control, and the processing of sensory and bodily signals associated with internally generated...”
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Article
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“... microbiologically and physicochemical and sensory quality suitable for consumption. In case of UHT milk, there are...”
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Article
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