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Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... health benefits. Mackerel is also a good source of proteins, essential amino acids and other biologically...”Access document
Master thesis
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“... remained in the wine. After racking, this amount decreased to 10.9 %, and, after malolactic fermentation...”
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11
“... as cooking, thermal processing, and enzymatic digestion have not been totally effective, because the...”
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12
“... reinforced UP and epoxy composites) the increased moisture absorption is accompanied by a decrease...”
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Report
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“... (HP). The power in the theta (5-12 Hz) and gamma band (30-100 Hz) decreased in the two areas within the...”
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Doctoral thesis
16
“... controle da postura. Note-se que todo aperfeiçoamento no processo de produção que tenha como consequência...”
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Doctoral thesis
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“... no solvente e a temperatura foram aumentados, notou-se uma diminuição no índice de solubilidade de nitrogênio...”
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Master thesis
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“..., a strategy that will not only decrease the environmental footprint of this sector, but also contribute to the...”
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Master thesis