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...
| Publicado en: | Current Research in Nutrition & Food Science Vol. 11; no. 2; pp. 534 - 549 |
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| Autores principales: | , , , , , , |
| Formato: | review tables/charts Journal Article |
| Publicado: |
Current Research in Nutrition & Food Science
Aug2023
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| Acceso en línea: | Ver este registro en EBSCOhost |