APROVEITAMENTO DOS SUBPRODUTOS DO PROCESSAMENTO DA INDÚSTRIA DE CARNES NA NUTRIÇÃO HUMANA
One of the recent challenges of Food Technology, due to the increasing scarcity of food, is the efficient use of the raw material, mainly meat and its by-products, avoiding waste and obtaining maximum use of existing nutritional resources. Edible by-product of the meat industry is any edibl...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Editora UNINGÁ
2020-03-01
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| Series: | UNINGÁ Review |
| Subjects: | |
| Online Access: | http://revista.uninga.br/index.php/uningareviews/article/view/3483/2205 |