Issues related to animal blood into food products: a review paper

• Main Authors: Mohd Sukri, Siti Jamilah, Ahmad Fadzillah, Nurrulhidayah, Amid, Azura, Mat Jubri@Shamsuddin, Mustafa, Rohman, Abdul Rohman, Tukiran, Nur Azira, Rosman, Arieff Salleh, Othman, Rashidi
• Format: Article
• Language: English; English
• Published: Rynnye Lyan Resources 2021
• Subjects: KBP490 Furūʻ al-fiqh. Substantive law. Branches of law.; TP368 Food processing and manufacture; TS1950 Animal products
• Online Access: http://irep.iium.edu.my/89310/1/89310_Issues%20related%20to%20animal%20blood.pdf; http://irep.iium.edu.my/89310/7/89310-Issues%20related%20to%20animal%20blood%20into%20food%20products.pdf; http://irep.iium.edu.my/89310/; https://www.myfoodresearch.com/uploads/8/4/8/5/84855864/_2__fr-2020-512_siti_jamilah.pdf; https://doi.org/10.26656/fr.2017.5(3).512

The rapid development of science and technology has unveiled a new horizon for the food industry by transforming blood into useful food products. This practice seems in line with the sustainable development goal to be implemented by 2030 to improve the efficiency of resources, reduce wastage and to...