{"title":"将血液用作食品的可能性","authors":"D. Indzhelieva, Katya Ivanova Yorgova","doi":"10.29013/ejtns-22-1.2-27-31","DOIUrl":null,"url":null,"abstract":". Blood and its technological derivatives are valuable food products due to the high content of protein and iron, which is very well absorbed by the body. This source of protein remains underuti-lized, and at the same time slaughterhouses have to devote significant resources to removing the result-ing blood. The use of all opportunities for the utilization of valuable raw materials such as blood will contribute to increasing the efficiency of meat production and production of meat products.","PeriodicalId":248892,"journal":{"name":"The European Journal of Technical and Natural Sciences","volume":"1 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"POSSIBILITIES FOR USING BLOOD AS A FOOD PRODUCT\",\"authors\":\"D. Indzhelieva, Katya Ivanova Yorgova\",\"doi\":\"10.29013/ejtns-22-1.2-27-31\",\"DOIUrl\":null,\"url\":null,\"abstract\":\". Blood and its technological derivatives are valuable food products due to the high content of protein and iron, which is very well absorbed by the body. This source of protein remains underuti-lized, and at the same time slaughterhouses have to devote significant resources to removing the result-ing blood. The use of all opportunities for the utilization of valuable raw materials such as blood will contribute to increasing the efficiency of meat production and production of meat products.\",\"PeriodicalId\":248892,\"journal\":{\"name\":\"The European Journal of Technical and Natural Sciences\",\"volume\":\"1 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1900-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"The European Journal of Technical and Natural Sciences\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.29013/ejtns-22-1.2-27-31\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"The European Journal of Technical and Natural Sciences","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.29013/ejtns-22-1.2-27-31","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
. Blood and its technological derivatives are valuable food products due to the high content of protein and iron, which is very well absorbed by the body. This source of protein remains underuti-lized, and at the same time slaughterhouses have to devote significant resources to removing the result-ing blood. The use of all opportunities for the utilization of valuable raw materials such as blood will contribute to increasing the efficiency of meat production and production of meat products.
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