Utilisation of animal blood for human consumption. Sensory evaluation an measurement of surface colour of meat products and determination of haemoglobin and myoglobin in raw materials

Utilisation of animal blood for human consumption. Sensory evaluation an measurement of surface colour of meat products and determination of haemoglobin and myoglobin in raw materials
E. Slinde, J. Mielnik, M. Martens and A. Tenningen