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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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“... after ipsilateral cTBS and a significant decrease in systolic blood pressure after cTBS to the right...”
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“... assessed after 45 days of processing. To elaborate the dry-cured deer cecina, meat pieces were brined with...”
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Doctoral thesis
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“... formulations. After the bottled samples were characterized for physico-chemical, microbiological and sensorial...”
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Doctoral thesis
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