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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
2
“... antioxidant activity for DPPH • scavenging and β-carotene/linoleic acid system. It was not found the presence...”
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Master thesis
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