A new procedure to prepare transparent, colourless and low-water-soluble edible films using blood plasma from slaughterhouses

dc.contributor.author	Álvarez, S.
dc.contributor.author	Weng, Shihan
dc.contributor.author	Álvarez, Carlos
dc.contributor.author	Marcet Manrique, Ismael
dc.contributor.author	Rendueles de la Vega, Manuel
dc.contributor.author	Díaz Fernández, José Mario
dc.date.accessioned	2021-06-29T08:59:02Z
dc.date.available	2021-06-29T08:59:02Z
dc.date.issued	2021
dc.identifier.citation	Food Packaging and Shelf Life, 28 (2021); doi:10.1016/j.fpsl.2021.100639
dc.identifier.issn	2214-2894
dc.identifier.uri	http://hdl.handle.net/10651/59376
dc.description.sponsorship	This work was financially supported by the Principality of Asturias, by the project GRUPIN IDI/2018/000127.
dc.language.iso	eng
dc.relation.ispartof	Food Packaging and Shelf Life
dc.rights	© 2021 Elsevier
dc.rights	CC Reconocimiento - No Comercial - Sin Obra Derivada 4.0 Internacional
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/4.0/
dc.source	Scopus
dc.source.uri	https://www.scopus.com/inward/record.uri?eid=2-s2.0-85100074229&doi=10.1016%2fj.fpsl.2021.100639&partnerID=40&md5=207001e7f94da222016f12b6cbe99093
dc.title	A new procedure to prepare transparent, colourless and low-water-soluble edible films using blood plasma from slaughterhouses
dc.type	journal article
dc.identifier.doi	10.1016/j.fpsl.2021.100639
dc.relation.projectID	GRUPIN IDI/2018/000127
dc.relation.publisherversion	http://dx.doi.org/10.1016/j.fpsl.2021.100639
dc.rights.accessRights	open access
dc.type.hasVersion	AM

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