COMPARISON OF PRODUCTS MADE OF MEAT BATTER WITH DIFFERENT QUALITY AND QUANTITY OF BLOOD PRODUCTS BASED ON THEIR TECHNO-FUNCTIONAL ATTRIBUTES

Tamás Csurka*, Adrienn Tóth, Ferenc László Friedrich, Klára Pásztor-Huszár

Keywords: Animal blood, By-product, Product development, Sustainability, Texture profile analysis.

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Journal of Hygienic Engineering and Design