Bovine and ovine meat co-products valorisation opportunities: A systematic literature review-Reference-Cited by-同舟云学术

Bovine and ovine meat co-products valorisation opportunities: A systematic literature review

Published:2021-12 Issue: Volume:118 Page:57-70
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Shirsath Ankush P.,Henchion Maeve M.

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference144 articles.

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2. Recent advances in the use of animal-sourced gelatine as natural polymers for food, cosmetics and pharmaceutical applications;Abdullah;Sains Malaysiana,2018

3. Utilization of slaughterhouse waste in value-added applications: Recent advances in the development of wood adhesives;Adhikari;Polymers,2018

4. The potential of animal by-products in food systems: Production, prospects and challenges;Alao;Sustainability,2017

5. Protein recovered from meat co-products and processing streams as pork meat replacers in Irish breakfast sausages formulations;Álvarez;LWT- Food Science and Technology,2018

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