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Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... which it starts to decrease. Generally speaking, quality parameters did not change with temperature, but...”Access document
Master thesis
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“... cyanidric acid content and assess the stability of the product obtained. Although the design did not...”
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Article
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“... para selecionar o processamento do tucupi (fermentação e tempos de cocção) em função do teor de ácido cianídrico...”
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Article
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“... processados foram inferiores a 2 log UFC/mL ao longo de 90 dias de estocagem. A bebida atingiu médias de notas...”
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Master thesis
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