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Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... work took place from early April to mid-July 2021 at the Chemical and Food Processing Laboratories...”Access document
Master thesis
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“... for the sensory attributes for dry-cured loins and the TBARS for sausages, all the products were analysed...”
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Doctoral thesis
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“... after ipsilateral cTBS and a significant decrease in systolic blood pressure after cTBS to the right...”
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“... ~15 min after drug injection were observed, such as increased locomotion, space occupancy, and the...”
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Doctoral thesis