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Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... of water from fish tissue. This caused the hardness to increase until the fourth week of storage, after...”Access document
Master thesis
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“... factors in processing: concentration of the osmotic solution, immersion time and drying temperature. After...”
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Master thesis
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“... Oddrun Samdal. A list of principal investigators in each country can be found at http://www...”
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Article
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