title: [Evaluation of a food additive prepared from blood proteins].
abstract: The authors provide the data on the biological value of food additive manufactured from the slaughtered animals' blood upon its defibrinization . The biological value was determined from the effects of proteolytic enzymes on proteins and by the microbiological rapid method with the use of ciliary infusoria as test object. The relationship was found between the biological value of the food additive and the ratio in it of fibrin and coloring enzyme.
mesh_terms: D000818:Animals; D004063:Digestion; D005337:Fibrin / Q000378:metabolism*; D005503:Food Additives / Q000378:metabolism*; D006454:Hemoglobins / Q000378:metabolism*; D006868:Hydrolysis; D066298:In Vitro Techniques; D008460:Meat; D008461:Meat Products; D009753:Nutritive Value; D010434:Pepsin A; D014357:Trypsin / Q000378:metabolism
chemical_list: D005503:Food Additives; D006454:Hemoglobins; D005337:Fibrin; D014357:Trypsin; D010434:Pepsin A
vernacular_title: K otsenke pishchevoĭ dobavki na osnove belkov krovi.