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Scientists urge supermarkets to use supercooling to keep salmon fresh for up to a month

New research has shown that supercooling, a method already used for meat, can be used on salmon without loss of quality, says Norwegian scientists

By Undercurrent News | May 26, 2014 09:54 BST
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Scientists at the Norwegian University of Science and Technology (NTNU) have urged supermarkets to use supercooling for salmon to cut down food losses by keeping the fish fresh for up to a month, said a Norwegian news website [...]

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