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Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... gravad mix, and after 48 h of gravading, the other fillets subjected to gravading were vacuum packed and...”Access document
Master thesis
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“... a reduction of almost 4-log units of both total aerobic mesophiles and yeasts and moulds, as well as an almost...”
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Article
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“... chestnut production. After harvest and during storage, problems with deterioration may arise, mainly...”
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“... to conclude that SN may induce changes in viable yeasts, since they decrease their adhesion capacity, which...”
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“... and in times of aerobic evaluation of the silages (zero, two, four, and six days after the opening...”
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Article
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“...Fiber fragility refers to the rate at which forage particles reduce in size during chewing...”
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Master thesis
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“... cells of these microorganisms, especially the yeasts, decreased significantly after 30 and 60 days, with...”
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Bachelor thesis
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“... in ethanol compared to other yeasts tested. After it was studied the alcoholic fermentation in fed batch...”
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Doctoral thesis
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