PHYSICAL AND RHEOLOGICAL PROPERTIES OF SLAUGHTERHOUSE SWINE BLOOD AND BLOOD COMPONENTS

@article{Rosentrater1997PHYSICALAR,
  title={PHYSICAL AND RHEOLOGICAL PROPERTIES OF SLAUGHTERHOUSE SWINE BLOOD AND BLOOD COMPONENTS},
  author={Kurt A. Rosentrater and Rolando A. Flores},
  journal={Transactions of the ASABE},
  year={1997},
  volume={40},
  pages={683-689}
}
Blood, a valuable by-product of livestock slaughter, has numerous food, industrial, and pharmaceutical uses. Physical and rheological properties, including apparent viscosity, density, surface tension, thermal conductivity, and specific heat, are needed for the design of transport processes and by-product applications such as spray drying, blending, and extrusion. Information about these properties for slaughter by-products, however, is not currently available. Consequently, the objective… 

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