Publisher: Elsevier

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Volume 11, Number 2, February 2000

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Editorial(s)
pp. 40-40(1)

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Relevant factors in strategies for fat reduction in meat products
pp. 56-66(11)
Author: Jimenez Colmenero, F.

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DNA-based methods for food authentication
pp. 67-77(11)
Authors: Lockley, A.K.; Bardsley, R.G.

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