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Biotechnology & Biotechnological Equipment Volume 8, 1994 - Issue 2
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Original Articles

Enzyme Hydrolysates for Nutrition from Slaughter Blood and Soya Proteins

P. DalevFaculty of Biology, University of Sofia, Sofia, Bulgaria
&
L. SimeonovaFaculty of Biology, University of Sofia, Sofia, Bulgaria
Pages 42-45 | Published online: 15 Apr 2014
 
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ABSTRACT

The production of enzyme hydrolysates with high degree of hydrolysis from slaughter blood and soya proteins is discussed. Varying the ratio of the later two, products of different amino acid content appropriate for oral human nutrition are obtained.

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