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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
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“... area and the seasonal increase in productivity, with a remarkable decrease in abundance during the dry...”
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Master thesis
6
“... confer health benefits. Interest in this food has been boosting the production of fish in Brazil during...”
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Bachelor thesis
7
“...Nile tilápia is one of the most commonly produced fish species in the world, but its...”
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Doctoral thesis
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“..., under the deschbed experimental conditions, although a decrease in growth (length and weight...”
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“... with few biological properties described on the literature. Once the plants are sources of bioactive...”
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Master thesis
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