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| Application of Lactose in the Sea Foods Processing |
| Luo Yong-kang;Jiang Yan |
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Abstract The paper introduces simply the processing technology, composition and properties of lactose. Analyses the effect of lactose on colors, flavor, and shelf life of squid shreds. The result shows that the lactose can improve the flavor, reduce the water active, and extend the produces shelf life of squid shreds.
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2006, Vol. 20 
