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1
Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... fourth week. TBARS values also increased during this period. The total aerobic and psychotropic bacteria...”Access document
Master thesis
2
“..., garlic, pepper, and undergoes processes of maturation, smoking and drying. During the fermentation and...”
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3
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5
“...The addition of gallium or zinc to ZSM-5 increases the aromatic selectivity and decreases the...”
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Article
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9
“... conducted at the UNESP (Brazil) and involved diet formulation and processing as well as the digestibility...”
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Doctoral thesis
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12
“..., it is more likely that increased descending neural drive during MVC and/or modulation in afferents other than...”
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13
14
“... reinforced UP and epoxy composites) the increased moisture absorption is accompanied by a decrease...”
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Report
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16
“... or nanostructural development during materials processing. A novel Fe₂₋ₓNixTiO₅ catalyst with low Ni load was...”
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19
“... concentration of ammonia and hydrogen sulfide, which may be due to degradation of the drops of papaya during...”
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Master thesis
20
“... popularity and maturity in the plastic processing sector. In this context, it is a major concern to establish...”
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Master thesis