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Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... delicacy with a salt content of 3 –6% and a pH greater than 5. This process has been applied to fish such...”Access document
Master thesis
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“.... Therefore, CA decrease the bulb metabolism during storage, reflecting in retard in breaking of dormancy and...”
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Master thesis
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“... 24 h of fermentation and 40 min of cooking as process parameters. The tucupi prepared had pH 3.71, titratable acidity...”
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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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“... motility and fertilising capacity disruptions. To decrease the damage generated by free radicals the cells...”
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Article
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“... viability of L. plantarum in the apple cubes during storage was studied and the viability of the probiotic...”
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“... (5°C and 15°C) and storage time (0, 12, 24, 48, and 72 hours) on apoptotic markers in equine semen...”
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Article
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“... as a hybrid between PHES (charging and discharging) and CAES (storage medium). An extensive literature review...”
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Master thesis