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Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“...), texture (hardness), pH, water activity and moisture content, total volatile basic nitrogen content (TVB...”Acessar documento
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“...-014/2008), e seguiu as normas propostas pelo “Guide for the Care and Use of Laboratory Animals...”
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“... help in lowering body fat, and in the prevention and treatment of obesity and related diseases such...”
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“... tendência à basicidade, que pode ser explicada pela presença de rochas carbonáticas nesta área. A fração...”
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