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owing decrease » taping decrease (Expand search), will decrease (Expand search), skins decrease (Expand search)
decrease owing » decrease lodging (Expand search), decrease during (Expand search), decrease in (Expand search)
decrease break » decreases breast (Expand search), decreases areas (Expand search), decrease treg (Expand search)
break decrease » urea decrease (Expand search)
decrease fish » decrease with (Expand search), decrease risk (Expand search), decrease high (Expand search)
decrease not » decrease of (Expand search), decrease akt (Expand search), decrease at (Expand search)
not decrease » to decrease (Expand search), not increase (Expand search), and decrease (Expand search)
owing decrease » taping decrease (Expand search), will decrease (Expand search), skins decrease (Expand search)
decrease owing » decrease lodging (Expand search), decrease during (Expand search), decrease in (Expand search)
decrease break » decreases breast (Expand search), decreases areas (Expand search), decrease treg (Expand search)
break decrease » urea decrease (Expand search)
decrease fish » decrease with (Expand search), decrease risk (Expand search), decrease high (Expand search)
decrease not » decrease of (Expand search), decrease akt (Expand search), decrease at (Expand search)
not decrease » to decrease (Expand search), not increase (Expand search), and decrease (Expand search)
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“... its stability after fish digestion or processing. Results showed that parvalbumin represents a higher...”
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“... process treating fish canning wastewater was investigated. Besides process performance, also biomass...”
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Article
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“... of the Blue Revolution, as it allows to “grow fish anywhere”. One of the main constraints impairing the...”
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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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“... in man, which is infected by eating contaminated food.Fish is not a natural reservoir of Salmonella spp...”
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Master thesis
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