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1
Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... which it starts to decrease. Generally speaking, quality parameters did not change with temperature, but...”Access document
Master thesis
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“... in order to characterize and evaluate lipid oxidation of flours, during an accelerated shelf-life test...”
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Doctoral thesis
8
“... de extrusão pode causar possíveis efeitos indesejáveis como destruição de vitaminas, oxidação de lipídeos...”
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Doctoral thesis
9
“...During the agroindustrial processing steps of guava, are wasted materials such as peel and seed...”
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Master thesis
10
“... activated sludge system (AS). FL is a waste product with a high lipid and protein content, and its treatment...”
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Doctoral thesis
11
“... em ácidos graxos poli-insaturados e colesterol, compostos altamente susceptíveis a oxidação lipídica...”
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Doctoral thesis
12
“... destruição de vitaminas, oxidação de lipídeos, destruição e redução na disponibilidade da proteína...”
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Master thesis
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“..., intermediate and strong were used for this purpose. Dough stability increased upon addition of wheat dextrin...”
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Master thesis