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- [42] USE OF INFRA-RED REFLECTION ANALYSIS IN QUICK DETERMINATION OF VALUE-DETERMINING PORTIONS OF MEAT AND MEAT-PRODUCTS .1. PLOTTING CURVES FOR CONTENT OF MAIN CONSTITUENTS WATER, FAT CRUDE PROTEIN, CONNECTIVE-TISSUE PROTEIN-FREE MEAT PROTEIN (MUSCLE PROTEIN) AND ASH IN MEAT AND MEAT-PRODUCTS USING TECHNICON INFRA-ALYZER-PLUS FLEISCHWIRTSCHAFT, 1978, 58 (03): : 452 - 459