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1
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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4
“...Alternativas que diminuam a necessidade de fertilizantes nitrogenados na cultura da cana-de-açúcar...”
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Doctoral thesis
5
“... dos perfis de proteínas, os mutantes lao- e nif- de G. diazotrophicus foram inoculados em plantas de cana...”
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Doctoral thesis
6
7
8
“... proteins were affected by salting/smoking treatment and the additional freezing step can result in decrease...”
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9
10
Influence of the concentration of locust bean gum on the gelling ability of whey peptic hydrolysates
“...The gelling ability of whey proteins can be changed by limited hydrolysis and by the presence...”Access document
11
12
“... or in co-culture, did not affect the cheese acceptance. Inulin and probiotics can be used together for the...”
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Article
13
14
“...Food irradiation is a versatile process that can be applied to different food products to increase...”
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15
“... cytoplasmic organelles, mRNA transcription and storage of proteins to be used during fertilization and early...”
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Article
16
17
“... decrease with the period of storage in vacuum packaged product, this can be explained by the possibility...”
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Master thesis
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