Value-addition of Beef Meat By-products: Lipid Characterization by Chromatographic Techniques
نویسندگان
چکیده
منابع مشابه
Innovations in value-addition of edible meat by-products.
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 away, the use and value of offal-edible and inedible meat by-products depend entirely on the culture and country in question. The skin, blood, bones, meat trimmings, fatty tiss...
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ژورنال
عنوان ژورنال: Journal of Oleo Science
سال: 2018
ISSN: 1345-8957,1347-3352
DOI: 10.5650/jos.ess17139