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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



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




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