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Film-plating and calcification of mussel meat in fresh-reeping and processing of protection

Li Lufeng Zhang Nong Wang Qin Chen Bing (Fisheries Research Institute of Fujian, Xiamen 361012)  
The article discussed the film-plating and calcification of mussel meat in different concentration of algin acid soda (1%,2%,3%,4%,5%)and calcium chloride solution (0. 1%,0. 2%,0. 3%,0. 4%,0. 5%,1%,2%,3%,4%,5%), analyzed the cases of the weight variation of mussel meat during the film-plating,the concentration of calcific solution and calcific result and explained the relationship between the concentration of the calcific solution and calcific time, and between the concentration and the thicknest of the protective film.
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