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Science News for June 20, 1998


Now Chemistry Keeps Salty Taste Balanced In Smoked Fish

Researchers at Eastern Oregon University developed a new method to assess salt content in fish, reducing waste and ensuring food safety. The technique uses near-infrared spectrophotometry to analyze the salt content of live fish, allowing for precise addition of salt to meet safety standards.

SourceAmerican Chemical Society·DateJun 20, 1998