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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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“...The lipid oxidation is promoted physicochemical and sensory undesirable in meat products. Chicken...”
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Master thesis
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“... the processing and storage practices of BB are not suitable, significant losses in its nutritional...”
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“... and protecting plants from pests and diseases , especially when weather conditions are adverse during...”
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Doctoral thesis
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“... in Minas Gerais State during the period of 2001-04 and a survey on international bioindustrial policy. Two...”
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Article
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“... search can then provide data that can assist public health managers to better prepare hospitals and their...”
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Master thesis
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“... of injury, injury site and CBO. Results: It was observed that although the worker’s health is a moment...”
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Article