HIGHLIGHTS
- who: Ignu0117 Juknienu0117 and colleagues from the Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health have published the paper: Effect of Lyophilization Process on Nutritional Value of Meat By-Products, in the Journal: (JOURNAL) of 17/Dec/2022
- what: The aim of this study was to investigate the effect of lyophilization on the nutritional value and retention of functional ingredients in ovine and porcine byproducts: liver kidneys hearts and lungs. The study shows that the lyophilization process did not significantly affect protein and fat content. The study results show that after . . .
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