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Bulletin of TFRI (1953-1991)
Studies on Processing and Preservation of shredded Squid in Dressing
- Date：2004-10-07
- Year：1980
- No：32
- Page：465-470
- Auther：Wann-Sheng Tsay
When the frozen raw squid were thawed immersively in the solution containing 3% NaCl and 0.5% sodium erythorbate at below 10℃, there were no drip loss appeared.
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