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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
2
“... in the present study, dry-cured deer loin showed during the processing a decrease in the colour...”
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Doctoral thesis
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“... advancing age. This is due both to physical, sensory and cognitive changes, associated with the...”
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Article
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“...Whenever there is a decrease of the sensory function, whether due to a disease, trauma or to the...”
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“... time have sensory attraction, has increased as a result of the growing population. In meat industry the...”
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Master thesis
17
“... was to promote the use of residues from the processing of Nile tilápia for the preparation of flours...”
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Doctoral thesis
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“... keeps its nutritional or sensory characteristics, increasing its shelf life. As an alternative...”
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Bachelor thesis
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