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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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“... during 168 h of storage in semen doses with extender that had lower contamination levels, but decreased...”
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Article
5
“... to increasing age, to the decrease in grip strength and to higher avoidance behaviours and attitudes towards...”
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“... by spatiotemporal Gaussian process regression, and sibling history data processing. We also expanded the database...”
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Article
9
“... by spatiotemporal Gaussian process regression, and sibling history data processing. We also expanded the database...”
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Article
10
“... by spatiotemporal Gaussian process regression, and sibling history data processing. We also expanded the database...”
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Article
11
“... over frozen semen due to the higher viability, seminal quality and fertility rates following AI. The...”
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Article
12
“... over frozen semen due to the higher viability, seminal quality and fertility rates following AI. The...”
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Article
14
“... resins and the high processing temperature required for the production induces fibre degradation and...”
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Report
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16
“.... The pH (7.2) and the water activity (0.375) decreased during the shelf-life (p <0.05), reaching values...”
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Doctoral thesis
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