Toldrá Vilardell, F.; Aristoy, M.; Mora, L.; Reig Riera, MM. (2012). Innovations in value-addition of edible meat by-products. Meat Science. 92(3):290-296. https://doi.org/10.1016/j.meatsci.2012.04.004
Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/70465
Title: | Innovations in value-addition of edible meat by-products | |
Author: | Aristoy, M.-Concepción Mora, Leticia | |
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[EN] While muscle foods are the more commonly consumed portion of an animal, meat by-products such as the entrails and internal organs are also widely consumed. Considered high-priced delicacies or waste material to be ...[+]
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Copyrigths: | Cerrado | |
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Publisher version: | http://dx.doi.org/10.1016/j.meatsci.2012.04.004 | |
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Grant from Vaquero Foundation for R + D on Pork Meat (Madrid, Spain), grant AGL2010-16305 from the Spanish Ministry of Science and Innovation and FEDER funds are acknowledged. Work was prepared within the Unidad Asociada ...[+]
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