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1
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
2
“... Blast2GO, WebMGA (Classificação funcional – COG). Todos os genes diferencialmente expressos...”
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Doctoral thesis
3