Slaughterhouse Blood: An Emerging Source of Bioactive Compounds
Author:
Affiliation:
1. Dept. of Food Science; Univ. of Otago; Dunedin; New Zealand
2. Dept. of Biochemistry; Univ. of Otago; Dunedin; New Zealand
3. Dept. of Microbiology and Immunology; Univ. of Otago; Dunedin; New Zealand
Publisher
Wiley
Subject
Food Science
Reference115 articles.
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3. Studies on the blood of fallow deer (Dama dama) and red deer (Cervus elaphus): haematology, red cell enzymes, metabolic intermediates and glycolytic rates;Agar;Comp Biochem and Physio Part B: Comparative Biochem,1992
4. Production of porcine hemoglobin peptides at moderate temperature and medium pressure under a nitrogen stream. Functional and antioxidant properties;Álvarez;J Agric Food Chem,2012
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