1. Repositório Aberto da Universidade do Porto
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  3. FCUP - Dissertação
Please use this identifier to cite or link to this item: https://hdl.handle.net/10216/156673
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dc.creatorAna Santos Fiorin
dc.date.accessioned2025-11-13T01:37:42Z-
dc.date.available2025-11-13T01:37:42Z-
dc.date.issued2023-12-13
dc.date.submitted2024-01-16
dc.identifier.othersigarra:656598
dc.identifier.urihttps://hdl.handle.net/10216/156673-
dc.language.isoeng
dc.rightsembargoedAccess
dc.subjectCiências exactas e naturais
dc.subjectNatural sciences
dc.titleCan culinary processing impact the lipid content and fatty acid profile of turbot (Scophthalmus maximus)?
dc.typeDissertação
dc.date.embargo2026-12-12
dc.contributor.uportoFaculdade de Ciências
dc.identifier.doi10.34626/sv1z-gx58
dc.identifier.tid203487192
dc.subject.fosCiências exactas e naturais
dc.subject.fosNatural sciences
thesis.degree.disciplineMestrado em Ciências do Consumo e Nutrição
thesis.degree.grantorFaculdade de Ciências
thesis.degree.grantorUniversidade do Porto
thesis.degree.level1
rcaap.embargofctAguardando publicação de artigo
Appears in Collections:FCUP - Dissertação

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