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What are the pros and cons of public-private partnership food research?

from New Food Magazine

What are the pros and cons of public-private partnership food research? New Food Magazine After a University of Illinois experiment about pectin, a natural ingredient from orange peels and apple skins added as a thickener to many food products, university food researchers and scientists have highlighted the pros and cons of public-private partnerships. The experiment showed neonatal pigs tolerated milk replacer with pectin included at 0.2%. READ MORE

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