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The use of infrared reflection analysis in the quick determination of the value determining portions of meat and meat products. 1. plotting curves for content of the main constituents water, fat, crude protein, connective tissue protein free meat protein (muscle protein) and ash in meat and meat products using the Technicon Infra Alyzer Plus



The use of infrared reflection analysis in the quick determination of the value determining portions of meat and meat products. 1. plotting curves for content of the main constituents water, fat, crude protein, connective tissue protein free meat protein (muscle protein) and ash in meat and meat products using the Technicon Infra Alyzer Plus



Fleischwirtschaft 58 (3) 452-454




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The use of infrared reflection analysis in the quick determination of the value-determining portions of meat and meat products. 2. Plotting curves for contents of main constituents of meat and meat products as in part 1, but with a greater number of samples, using existing content curves, experiments with a refrigeratable measurement cell. Fleischwirtschaft 60(3): 482-485, 1980

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