Innovations in Value-Addition of Agricultural By-Products in Uganda
نویسندگان
چکیده
منابع مشابه
Innovations in value-addition of edible meat by-products.
While muscle foods are the more commonly consumed portion of an animal, meat by-products such as the entrails and internal organs are also widely consumed. Considered high-priced delicacies or waste material to be tossed away, the use and value of offal-edible and inedible meat by-products depend entirely on the culture and country in question. The skin, blood, bones, meat trimmings, fatty tiss...
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ژورنال
عنوان ژورنال: Journal of Environmental Protection
سال: 2019
ISSN: 2152-2197,2152-2219
DOI: 10.4236/jep.2019.1011089