BROTH FROM MEAT BY-PRODUCTS IN FEEDSTUFFS - COMPOSITION AND PRESERVABILITY

被引：0
|
作者：
MAZZOCCO, P
PROFITI, M
机构：
来源：
INDUSTRIE ALIMENTARI | 1994年 / 33卷 / 325期
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D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
From meat by-products treating derives a liquid fraction that could be directly employed as component in animal diet. Preservation is obtained by adding (1% w/w) a mixture of phosphoric, acetic and propionic acids (1:1:1 w/w). The liquid contains 90% water; on dry matter over 80% is true protein and about 9% fat (only indicative values, in relation to the process used). The high content of soluble nitrogenous substances stresses its potential use as integrator in animal feeding: in this direction a research is being carried out, with encouraging results up to now.
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页码：384 / 386
页数：3
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