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Dear Colleagues,
I have a great interest about the follow theme: “Use of phosphates and
polyphosphates in seafood" Maybe during freezing process or during glazing
process.
Somebody could give me some articles or works about this theme?
Thanks!
Best regards,
Alex Augusto Gonçalves
Coordenador do Grupo de Interesse Pescado - Porto Alegre - Brasil
(Brazilian Seafood Group Coordinator – Porto Alegre – Brazil)
http://paginas.terra.com.br/educacao/seafoodgroup
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