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《Food Science》 2002-08
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In this paper, fish was treated by fresh-keeping agent made of superabsorbing resin(SAR), propanediol and aceticacid and then cold stored at 0~4℃ for 14 days in comparison with the fish without the treatemt. It was found that fish wasstill kept fresh with little pH change, the slow increase of germ, and reduced formation of TVB-N.
【CateGory Index】: TS254
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