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1
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
2
“... L. monocytogenes. However during ripening step was verified an increase of the count of LAB and a concomitantly...”
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3
4
5
“... during the pandemic period. Therefore, the pressing risk of an increase in the number of deaths and...”
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Article
6
7
8
“... ao potencial fermentativo no SC (>2,5logUFC/mL para 24 e 48). S. thermophilus ST-M6® apresentou...”
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Doctoral thesis
9
“... derived from the fruit processing industry, basically consisting of peels, seeds and stalks, and are...”
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Doctoral thesis
10
“... de 2 minutos para produção de MMP probiótico. Verificou-se que, logo após o processamento, as contagens...”
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Master thesis
11
“... 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
12
13
14
“.... Mais especificamente, as alterações de textura e/ou cor superficial foram registadas logo após o tratamento...”
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Master thesis
15
“... da solução adicionada de surfactante foi confirmado com a redução de 1,35 e 1,37 ciclos log, com 1 e 24 horas...”
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Doctoral thesis
16
“... at regular intervals of 2 days, during the storage of 10 days at 60 ° C. The analyzes for the evaluation and...”
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Bachelor thesis
17
“... decreases and functionalization increases in the modern electronics further size reduction is getting...”
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18
“... inicial de 6,8 log10 UFC/mL da cepa de Salmonella Enteritidis inoculada, após 24 horas sob refrigeração...”
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Doctoral thesis
19
“... during amalgam burning. In order to investigate the level of pollution and the seasonal mercury...”
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Doctoral thesis
20
“... comportamentais logo ao final do tratamento (controle=23, tratado=25), enquanto uma outra parte foi colocada...”
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Master thesis