DEVELOPMENT OF FUNCTIONAL NUTRITIONALLY BALANCED FOOD PRODUCTS FROM RECYCLED RAW MATERIALS OF ANIMAL ORIGIN
DOI:
https://doi.org/10.5281/zenodo.14825245Keywords:
secondary raw materials, blood, protein, plasma, albumin, hemoglobin, leukocytes, platelets, erythrocytesAbstract
In recent years, the research carried out has been aimed at developing technologies that ensure the conditions for a more complete use of food blood and its fractions in the development of products of new assortment groups according to the technical standards of organizations. Therefore, the goal of research is to create products with a high content of easily digestible iron based on little-used raw materials, which are currently the blood and liver of farm animals.
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