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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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“... as a by-product. To increase the applicability of the rapeseed meal in feed and food industries, the content...”
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Article
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“... cholesterol levels, and increase the fecal excretion and lipid excretion, no change in the growth of rats...”
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Master thesis
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“... were also affected by processing, with a decrease in monounsaturated and saturated fatty acids, but...”
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“...The main organic waste from the meat slaughtering and processing industry has been sludge produced...”
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Doctoral thesis
14
“... destruição de vitaminas, oxidação de lipídeos, destruição e redução na disponibilidade da proteína...”
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Master thesis
15
“... em ácidos graxos poli-insaturados e colesterol, compostos altamente susceptíveis a oxidação lipídica...”
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Doctoral thesis
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“... foram: umidade, Aa, pH, cinzas, cloretos, proteínas, lipídeos, cor (L*, a*, b*) e textura (força de cisalhamento...”
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Bachelor thesis
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“... (9% lipídeos, grupo C) ou hiperlipídica (29% lipídeos, grupo DH) durante 7 semanas antes do acasalamento...”
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Master thesis