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《JOURNAL OF DALIAN FISHERIES UNIVERSITY》 1997-02
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Study on Preservation Techniques of Fish, Shrimp, Scallop of Edible Conting

Zeng Qingzhu Xu Qingling (Deparment of Marine Fisheries, DFU) (Department of Aquaculture, DFU)  
Clean hairtail, shrimp meats and scallop meats were coated with sodium alginate composite material and stored at -18℃. TVB N value, TBA value, dehydration rate, thawing waste, cook drip were measured after being stored a period of time. The result of experiment is that effect of preservation of sodium alginate composite film is better than that of ice glazing.
【Fund】: 大连市科委青年基金项目
【CateGory Index】: TS254.4
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