Search Results

You are looking at 1 - 6 of 6 items for :

  • "blood processing" x
  • Refine by Access: All Content x
Clear All
Progress in Agricultural Engineering Sciences
Authors:
Tamás Csurka
,
Klára Pásztor-Huszár
,
Adrienn Tóth
,
Richárd Pintér
, and
László Ferenc Friedrich

marked with “E 331”. Calcium-disodium-EDTA has also a mark, which is “E 385”, but the limitation is low and strict. The aim was of the study was making blood processing and preservation more efficient by development of blood coagulation inhibiting. The

Open access
Orvosi Hetilap
Authors:
Nora Boussoussou
,
Melinda Boussoussou
,
László Entz
, and
Attila Nemes

, Budapest, 1990. [Hungarian] Rudnicka, A. R., Rumley, A., Lowe, G. D., et al.: Diurnal, seasonal and blood-processing patterns in levels of circulating fibrinogen, fibrin, D-dimer, C-reactive protein, tissue plasminogen

Open access
European Journal of Microbiology and Immunology
Authors:
Gangadhararao Appana
,
Dipankar Das
,
Maroudam Veerasami
,
Ramachandran Lakshmikanthan Senthilkumar
,
Munishkumar Durishetty
,
B. Ramalakshmi
,
Vijay Bahekar
,
Falguni Mukherjee
,
Dev Chandran
,
P. Uday Kumar
,
B. Sesikeran
, and
Dr. Villuppanoor Alwar Srinivasan Ph.D.

D Chandran R Lingala VA Srinivasan 2011 Assessment of critical parameters in blood processing

Restricted access
Acta Alimentaria
Authors:
B. Csehi
,
B. Salamon
,
T. Csurka
,
E. Szerdahelyi
,
L. Friedrich
, and
K. Pásztor-Huszár

). Harnessing the potential of blood proteins as functional ingredients: a review of the state of the art in blood processing: blood processing and food applications . Comprehensive Reviews in Food Science and Food Safety , 16 : 330 – 344 . 10

Open access

blood processing . Comprehensive Reviews in Food Science & Food Safety , 16 ( 2 ): 330 – 344 . 10.1111/1541-4337.12254 Nath , A. , Kailo , G.G. , Mednyánszky , Z. , Kiskó , G. , Csehi , B. , Pásztorné-Huszár , K. , Gerencsér-Berta , R

Restricted access

-8774(99)00112-0 Lynch , S.A. , Mullen , A.M. , O'Neill , E.E. and García , C.Á. ( 2017 ). Harnessing the potential of blood proteins as functional ingredients: a review of the state of the art in blood processing . Comprehensive Reviews in Food Science and

Open access