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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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“... lipídica recuperada da U. rigida desidratada (1,19% b.s.) em t0 foi consideravelmente superior à das outras...”
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Master thesis
12
“... observe the flaxseed functional properties in different processing conditions and use in food, through the...”
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Master thesis
13
“... from three cultivars did decrease the formation of paste, moisture, protein, lipid and amylose...”
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Master thesis
14
15
“... lipídica - TBARS, bases nitrogenadas voláteis - BNV e microbiologia) de salsichas formuladas com diferentes...”
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Doctoral thesis
16
“... was to promote the use of residues from the processing of Nile tilápia for the preparation of flours...”
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Doctoral thesis
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18
“... study aimed to evaluate the impact of desalting time on water in the microbiological, physical-chemical...”
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Bachelor thesis
19
“... meat in the processing of a smoked sausage, and to determine its microbial, chemical, sensorial quality...”
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Master thesis
20