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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...”Acessar documento
Dissertação
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Assuntos:
“...beef; moist ageing; texture, colour; sensory properties; MAP....”
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Artigo
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“...Whenever there is a decrease of the sensory function, whether due to a disease, trauma or to the...”
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Efeitos do Huanglongbing (HLB) na composição química e características sensoriais de suco de laranja
“... branches with yellow leaves, premature dropping and changes in fruit sensory quality, loss of leaves and...”Acessar documento
Tese
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“... of products, but extrusion processing allows to adjust production variables to overcome the potential decrease...”
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Artigo
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