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“...Linguiça is a Portuguese popular ready-to-eat dry fermented sausage. Despite the high diversity...”
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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
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“..., which prevent their consumption or any derived products. Hen’s egg allergy has increased worldwide due...”
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“... to the catalyst. As zinc or gallium loading is increased, the amount of Brønsted acid sites decrease...”
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Article
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“...The present thesis aims to describe the work performed during the internship for the master...”
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Master thesis
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