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Lars Leopold Hinrichsen
Vice President Business development
Food and Production
+45 72 20 26 63
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ICoMST 2018

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01. Frontpage 02. Online CT for assessment of meat quality 03. Case studies of packaging and processing solutions to improve meat quality 04. Using CT skanning to measure tissue volume - what is the problem?05. Reducing cooking time of sous vide cooked pulled pork using proteolytic enzymes

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icomst18