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Meat Extensions - Products containing aanimal and vegetable Components Products with reduced Meat Content as an Alternative to vegetarian and vegan Meat Analogues


Meat Extensions - Products containing aanimal and vegetable Components Products with reduced Meat Content as an Alternative to vegetarian and vegan Meat Analogues



Fleischwirtschaft 98(4): 66-69



ISSN/ISBN: 0015-363X


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(PDF emailed within 1 workday: $29.90)

Accession: 070861748

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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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