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Compound phosphate application for seafood

Phosphate can effectively solve the problem of seafood in flavor during storage and transport of nutrients loss. Compound phosphate can effectively prevent or reduce the frozen seafood at, and when cooking meat cooking and turning fibrous toughening due to dehydration. Prevent and reduce the oxidation occurring in seafood processing and storage. Reduce body due to oxidation and discoloration, taste. So that muscle tissue has more water retention, taste better and increase its water holding capacity during thawing

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