Use collagen proteins to obtain cost savings in processed meat, poultry.: An article from: Emerging Food R&D Report

This digital document is an article from Emerging Food R&D Report, published by Food Technology Intelligence, Inc. on February 1, 2004. The length of the article is 784 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.

Citation Details
Title: Use collagen proteins to obtain cost savings in processed meat, poultry.
Publication:Emerging Food R&D Report (Newsletter)
Date: February 1, 2004
Publisher: Food Technology Intelligence, Inc.
Volume: 14 Issue: 11 Page: NA

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