Innovations in value-addition of edible meat by-products

Meat Science

Volumn 92, Issue 3, 2012, Pages 290-296

  Toldrá, Fidel ^a   Aristoy, M Concepción ^a   Mora, Leticia ^a   Reig, Milagro ^b  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^b UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Animal by products; Antimicrobial peptides; Bioactive peptides; Functional substances; Hydrolyzed proteins; Meat by products; Value added

Indexed keywords

ANIMAL BY-PRODUCTS; ANTIMICROBIAL PEPTIDE; BIOACTIVE PEPTIDES; FUNCTIONAL SUBSTANCES; VALUE-ADDED;

ANIMALS; INNOVATION; MEATS; NUTRITION; PEPTIDES; PROFITABILITY; TISSUE;

BYPRODUCTS;

ANIMALIA;

FERTILIZER; PEPTIDE;

ANIMAL; ANIMAL FOOD; ANIMAL STRUCTURES; DIET; FOOD INDUSTRY; HUMAN; INDUSTRY; MEAT; REVIEW; TECHNOLOGY;

ANIMAL FEED; ANIMAL STRUCTURES; ANIMALS; DIET; FERTILIZERS; FOOD INDUSTRY; HUMANS; INDUSTRY; MEAT PRODUCTS; PEPTIDES; TECHNOLOGY;

EID: 84863086876     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.04.004     Document Type: Review

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