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Dear colleagues,
I would like to know which antioxidants are available and being applied in
fish muscle to prevent the blackout during the frozen storage.
Kind regards,
Prof. Dr. Alex Augusto Gonçalves
Food Engineering - UNISINOS
Financial Diretor - SBCTA/RS
http://www.sbctars.ufrgs.br/
Coordinator of GI-Pescado
http://paginas.terra.com.br/educacao/seafoodgroup/
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