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lipid processing » liquid processing (Expand search), field processing (Expand search), solid processing (Expand search)
decrease faster » decrease after (Expand search), decrease further (Expand search), decreased after (Expand search)
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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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“...), umidade, oxidação lipídica (TBARS), bases nitrogenadas voláteis totais (BNVT), cor CIE L* (luminosidade...”
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Master thesis
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“.... It is characterized as a slightly acid, low sugar, high β-carotene, and high energy fruit. Given the small number...”
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Master thesis
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