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Innovations in value-addition of edible meat by-products

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Innovations in value-addition of edible meat by-products

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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. doi:10.1016/j.meatsci.2012.04.004

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/70465

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Title: Innovations in value-addition of edible meat by-products
Author:
UPV Unit: Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural
Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament
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Abstract:
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 tossed ...[+]
Subjects: Animal by-products , Antimicrobial peptides , Bioactive peptides , Functional substances , Hydrolyzed proteins , Meat by-products , Value-added , Fertilizer , Peptide , Animal , Animal food , Animal structures , Diet , Food industry , Human , Industry , Meat , Review , Technology , Animal Feed , Animals , Fertilizers , Humans , Meat Products , Peptides , Antimicrobial peptide , Innovation , Meats , Nutrition , Profitability , Tissue , Byproducts , Animalia
Copyrigths: Cerrado
Source:
Meat Science. (issn: 0309-1740 )
DOI: 10.1016/j.meatsci.2012.04.004
Publisher:
Elsevier
Publisher version: http://dx.doi.org/10.1016/j.meatsci.2012.04.004
Type: Artículo

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