APROVEITAMENTO DOS SUBPRODUTOS DO PROCESSAMENTO DA INDÚSTRIA DE CARNES NA NUTRIÇÃO HUMANA

APROVEITAMENTO DOS SUBPRODUTOS DO PROCESSAMENTO DA INDÚSTRIA DE CARNES NA NUTRIÇÃO HUMANA

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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...

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Bibliographic Details
Main Authors: Djéssica Tatiane Raspe, Murilo Augusto Tagiariolli
Format: Article
Language:English
Published: Editora UNINGÁ 2020-03-01
Series:UNINGÁ Review
Subjects:
animal slaughter
blood
by-products
meat industry
Online Access:http://revista.uninga.br/index.php/uningareviews/article/view/3483/2205

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