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- W433084841 abstract "Sources and composition of meat Water binding and meat binding: Principles and applications Fat-binding: Principles and applications Colour Microbiological aspects of meat Frozen meat and meat products Cooking Comminuted meat products Cured meats Miscellaneous products." @default.
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- W433084841 date "2000-05-26" @default.
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- W433084841 title "Handbook of Meat Product Technology" @default.
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