Affiliation:
1. V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences, Moscow
Abstract
The article describes rationale for using by-products as a source of high-value protein and a number of macro- and micronutrients. The main directions of using the different types of by-products are discussed. Classifications of by-products in different countries are given. The influence of antemortem factors on the quality of by-products is shown. Simultaneously, the ways of optimal by-product utilization are considered depending on their type.
Publisher
The Gorbatov's All-Russian Meat Research Institute
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