- -

New Insights into meat by-product utilization

RiuNet: Institutional repository of the Polithecnic University of Valencia

Share/Send to

Cited by

Statistics

New Insights into meat by-product utilization

Show full item record

Toldrá Vilardell, F.; Mora Soler, L.; Reig Riera, MM. (2016). New Insights into meat by-product utilization. Meat Science. 120:54-59. doi:10.1016/j.meatsci.2016.04021

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/97779

Files in this item

Item Metadata

Title: New Insights into meat by-product utilization
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament
Issued date:
Abstract:
[EN] Meat industry generates large volumes of by-products like blood, bones, meat trimmings, skin, fatty tissues, horns, hoofs, feet, skull and viscera among others that are costly to be treated and disposed ecologically. ...[+]
Subjects: Animal by-products , Meat by-products , Offal , Skin , Bones , Trimmings , Bioactive peptides , Hydrolyzed proteins , Biodiesel
Copyrigths: Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
Source:
Meat Science. (issn: 0309-1740 )
DOI: 10.1016/j.meatsci.2016.04021
Publisher:
Elsevier
Publisher version: http://dx.doi.org/10.1016/j.meatsci.2016.04021
Conference name: 62nd International Congress of Meat Science and Technology (ICOMST 2016)
Conference place: Bangkok, Thailand
Conference date: August 14-19,2016
Thanks:
Grant AGL2014-57367-R from MINECO (Spain) and FEDER funds, Grant GV/2015/138 from Generalitat Valenciana (Spain) and JAEDOCCSIC, postdoctoral contract of L.M. co-funded by the European Social Fund are acknowledged.
Type: Artículo Comunicación en congreso

This item appears in the following Collection(s)

Show full item record