Utilization of byproducts and waste materials from meat, poultry and fish processing industries: a review

Characteristics of gelatin from the skins of bigeye snapper, Priacanthus tayenus and Priacanthus macracanthus

(2009) Soottawat Benjakul et al.   FOOD CHEMISTRY

The effects of enzymatic interesterification on the physical-chemical properties of blends of lard and soybean oil

(2009) Roberta C. Silva et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Production and functional properties of beef lung protein concentrates

(2009) Selmane Darine et al.   MEAT SCIENCE

Meat waste treatment methods and potential uses

(2008) Ioannis S. Arvanitoyannis et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Fish industry waste: treatments, environmental impacts, current and potential uses

(2008) Ioannis S. Arvanitoyannis et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Physico-chemical and film-forming properties of bovine-hide and tuna-skin gelatin: A comparative study

(2008) J. Gómez-Estaca et al.   JOURNAL OF FOOD ENGINEERING

Bioactive packaging technologies for extended shelf life of meat-based products

(2007) Véronique COMA   MEAT SCIENCE

Effect of processing on functional properties of animal blood plasma

(2007) P. Del Hoyo et al.   MEAT SCIENCE