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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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“...Nile tilápia is one of the most commonly produced fish species in the world, but its...”
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Doctoral thesis
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“... was observed in these early larval stages. Furthermore, R. decussatus larvae exposed to TBT did not...”
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