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The top documents tagged [meat processing slide]
Meat Proteins 3 categories 1. myofibrillar (contractile) ~ 55% of total muscle protein but 70-80%+ of WHC and binding properties – salt soluble with ionic
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1 Warmia and Mazury Regional Development Agency JSC 16.06.2011, Grand Paradis Benchmark of EU regional support structures assisting SMEs in natural areas
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SME Credit Guarantees – Why do we do this? Matthew Troniak Director Asia, Africa, and Middle East, Terradyne Agro Systems (Dec 1, 2014) SMEs Financing
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