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Changes in free amino acids (FAAs) in relation to freshness were examined in the muscle of Norway lobster during bulk storage in controlled and modified atmospheres containing two different gas mixes (1: 60/15/25 and 2: 40/40/20, CO 2 %/O 2 %/N 2 %). The essential free amino acids in the highest concentrations were threonine, leucine, valine, lysine and arginine, all over 40...
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