Comparative Study on Compositions and Functional Properties of Porcine, Chicken and Duck Blood
| dc.contributor.author | Supaluk Sorapukdee | |
| dc.contributor.author | Supawadee Narunatsopanon | |
| dc.date.accessioned | 2025-07-21T05:58:08Z | |
| dc.date.issued | 2017-04-30 | |
| dc.description.abstract | Hematological, chemical and functional characteristics of porcine, chicken and duck blood were evaluated. A porcine blood sample showed the most abundant red blood cell, hemoglobin concentration, packed cell volume and plasma protein content as well as its freeze-dried blood possessed the highest contents of protein, fat, Cu and Cr with the highest percentage of heme iron ( | |
| dc.identifier.doi | 10.5851/kosfa.2017.37.2.228 | |
| dc.identifier.uri | https://dspace.kmitl.ac.th/handle/123456789/6436 | |
| dc.subject.classification | Protein Hydrolysis and Bioactive Peptides | |
| dc.title | Comparative Study on Compositions and Functional Properties of Porcine, Chicken and Duck Blood | |
| dc.type | Article |