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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
2
“... L. monocytogenes. However during ripening step was verified an increase of the count of LAB and a concomitantly...”
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3
“... pollution by nitrates. Nitrate may be dangerous for human health and can increase oxalate concentration and...”
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“... delay. Instead, it remained unchanged, and there was an increase in native-like neural processing...”
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Artigo
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“...The addition of gallium or zinc to ZSM-5 increases the aromatic selectivity and decreases the...”
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Artigo
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Retenção de carotenoides após moagem de milho biofortificado e durante o armazenamento dos derivados
Assuntos:
“...Processing...”Acessar documento
Dissertação
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“... conducted at the UNESP (Brazil) and involved diet formulation and processing as well as the digestibility...”
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Tese
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“... safety of both pilots and passengers. As altitude increases partial oxygen pressure decreases and this...”
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Dissertação
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