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Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... work took place from early April to mid-July 2021 at the Chemical and Food Processing Laboratories...”Access document
Master thesis
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“... to quantify sc mcDNA content in a fast, low cost and effective way led to the study of cadaverine-modified...”
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4
“... degradation/loss during processing/storage. Material and process conditions are important...”
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5
“... analysis it is found that rapid processing is required residue okara, in order to decrease the bacterial...”
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Bachelor thesis
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“... pharmaceutical, cosmetics and food industries, as it presents significant antioxidant activity. The use of vacuum...”
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Master thesis
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