A Review of Slaughterhouse Blood and its Compounds, Processing and Application in the Formulation of Novel Non-Meat Products.

Animal blood has become of growing interest, and its functional and nutritional properties are being exploited. In recent years, several research papers related to the application of blood in food products have been published. The purpose of this review is to describe animal blood, its chemical comp...

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Bibliographic Details

Published in:	Current Research in Nutrition & Food Science Vol. 11; no. 2; pp. 534 - 549
Main Authors:	CHIROQUE, RENATO GUSTAVO SILVA, CORNELIO-SANTIAGO, HEBER P., ESPINOZA-ESPINOZA, LUIS ALFREDO, MORENO-QUISPE, LUZ ARELIS, PANTOJA-TIRADO, LUCIA R., NIEVA-VILLEGAS, LILIA M., NIEVA-VILLEGAS, MAYDA A.
Format:	review tables/charts Journal Article
Published:	Current Research in Nutrition & Food Science Aug2023
Online Access:	View this record in EBSCOhost