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PRESERVATION OF BLUE-JACK MACKEREL ( TRACHURUS PICTURATUS BOWDICH) SILAGE BY CHEMICAL AND FERMENTATIVE ACIDIFICATION.
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- Journal of Food Processing & Preservation, 2007, v. 31, n. 4, p. 454, doi. 10.1111/j.1745-4549.2007.00142.x
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Consistency, Polysaccharidase Activities and Non-Starch Polysaccharides Content of Soya Beans During Tempe Fermentation.
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- Journal of the Science of Food & Agriculture, 1997, v. 73, n. 3, p. 357, doi. 10.1002/(SICI)1097-0010(199703)73:3<357::AID-JSFA738>3.0.CO;2-7
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Composition and microbiological and physical attributes of mawè, a fermented maize dough from Benin.
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- International Journal of Food Science & Technology, 1993, v. 28, n. 5, p. 513, doi. 10.1111/j.1365-2621.1993.tb01300.x
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- Article