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《Donghai Marine Science》 2001-04
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Research on techniques of processing and comprehensive utilization of squid resource

TONG Jun-feng, ZHANG Ying (College of Agricultural Engineering and Food Science, Zhejiang University,Hangzhou 310029,China)  
Squid has become a new promising fishery resources.In order to promote stable and sustained development of squid production,techniques of processing and comprehensive utilization of squid resources should be enhanced.The nutritional value,processing properties and present situation of squid products as well as methods of comprehensive utilization of squid byproduct are introduced.
【CateGory Index】: TS254.4
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