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decrease log » decrease low (Expand search), decreases low (Expand search), decrease of (Expand search)
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1
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
“.... Mais especificamente, as alterações de textura e/ou cor superficial foram registadas logo após o tratamento...”
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Access document
Master thesis