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“...This work evaluates the influence of the type of surfactant (Tween 20, SDS and DTAB) and processing...”
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Article
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“... to a decrease in the acidification degree whereas the increase in the alkalinity addition led to the increase...”
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“... in the pet food market for both their nutritional value as well as their particular properties. One...”
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Doctoral thesis
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“... cycle; food and water ad libitum. Pups were separated from their mothers for 6 h daily during...”
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Article
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“... value-added ingredients, increasing food system efficiency and environmental sustainability. In the...”
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Article
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“... occur due to high roasting temperatures and/or the presence of smoke during drying. Some PAHs are...”
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Article
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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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