| http://www.w3.org/ns/prov#value | - A23J - Definition Definition statementThis subclass covers:Obtaining of protein compositions for foodstuffs, e.g. from meat, fish or sea animals, blood, eggs, hair, cereals, leguminous or other vegetable seeds, waste water, yeasts or milk.Bulk opening of eggs and separation of yolks from whites.Working-up of proteins for foodstuffs, e.g. by texturising using freezing, extrusion, expansion, coagula
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