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“..., under the deschbed experimental conditions, although a decrease in growth (length and weight...”
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“... operational phases. During the first two phases, the decrease in the biomass robustness occurred, but...”
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Article
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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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“... confer health benefits. Interest in this food has been boosting the production of fish in Brazil during...”
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Bachelor thesis
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