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Priority to PH22015000543UpriorityCriticalpatent/PH22015000543U1/en
Publication of PH22015000543U1publicationCriticalpatent/PH22015000543U1/en
This utility model relates to the process of reducing the strong ammoniacal odor in shark meat most specifically the Carcharinus melanopterus species of shark using organic acid. The process comprises primarily of soaking the shark meat slices in 1 pcnt food grade organic acid solution for 30 minutes.
PH22015000543U2015-09-142015-09-14Deodorization process for shark (carcharhinus melanopterus) meat with organic acid
PH22015000543U1
(en)