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Matrices Aliments Procédés Propriétés Structure - Sensoriel (GEPEA-MAPS2)
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Effect of High-Pressure Processing on raw cod (Gadus morhua) proteins
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Effect of high pressure processing on the preservation of frozen and re-thawed s...
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Effect of high pressure processing on the preservation of frozen and re-thawed s...
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Effect of High-Pressure Processing on raw cod (Gadus morhua) proteins
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Effect of High-Pressure Processing on raw cod (Gadus morhua) proteins
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Use of random forest methodology to link aroma profiles to volatile compounds: A...
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Use of random forest methodology to link aroma profiles to volatile compounds: A...
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Manufacture of « fresh/wet » aquaculture feeds based on marineby-product includi...
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Manufacture of « fresh/wet » aquaculture feeds based on marineby-product includi...
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Manufacture of « fresh/wet » aquaculture feeds based on marineby-product includi...
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Use of random forest methodology to link aroma profiles to volatile compounds: A...
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Related Subjects
[SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering
[CHIM.ANAL]Chemical Sciences/Analytical chemistry
[CHIM]Chemical Sciences
[SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
[SDV.IDA]Life Sciences [q-bio]/Food engineering
[SDV]Life Sciences [q-bio]
Cod fillets
Crude consumption
Fish
HS-SPME/GC–MS
High pressure processing
Hydrolysate
Maillard reactions
Random forest
Regression tree
Salmon fillets
Sensory characteristics
Volatile compounds
preservation
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