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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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“... led to a decrease in habitual physical activity, which may explain the majority of participants...”
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Article
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“..., but it may be relevant given that part of the neural networks involved in creative processing are...”
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“... nutritional characteristics and sensory attributes. The processing of the cashew pseudo-fruit (also called...”
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Master thesis
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“..., sensorial attributes obtained a significant difference, having a slight decrease, but after 90 days...”
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Doctoral thesis
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“...The by-product of rice processing, which so far has focused its use for animal feed, may be used...”
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Master thesis
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