Post-processing feasibility of composite-layer 3D printed beef

Author:

Dick AriannaORCID,Bhandari BheshORCID,Prakash Sangeeta

Publisher

Elsevier BV

Subject

Food Science

Reference39 articles.

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2. Emulsification;Allais,2010

3. Loss on drying (moisture) in meat. Official method 950.46B;AOAC,1991

4. Fat (crude) or ether extract in meat. Official method 960;AOAC,2005

5. Influence of combined IR-grilling and hot air cooking conditions on moisture and fat content, texture and colour attributes of meat patties;Braeckman;Journal of Food Engineering,2009

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