Browsing by Author "Damba, Chawangwa"

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  • Effects of Drying Conditions on Protein Properties of Blood meal

    Damba, Chawangwa (The University of Waikato, 2017)
    Blood meal is a by-product of the meat industry produced through drying of animal blood. It contains about 85 wt.% proteins. Drying has been used as a method to preserve biomaterials and involves lowering of the water ...