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Effects of low concentration of salt and sucrose on the quality of bighead carp (Aristichthys nobilis) fillets stored at 4 °C

✍ Scribed by Hui Hong; Yongkang Luo; Zhongyun Zhou; Huixing Shen

No coin nor oath required. For personal study only.

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Effects of low concentration of salt and sucrose on the quality of bighead carp (Aristichthys nobilis) fillets stored at 4&#xa0;°C