Meat processing and animal by-products 143
European Commission. (2017). Russian import ban on EU products. Retrieved from
https://ec.europa.eu/food/safety/international_affairs/eu_russia/russian_import_
ban_eu_products_en.
European Commission. (2018). What are animal by- products? Retrieved from
https://ec.europa.eu/food/safety/animal- by-products_en.
Galanakis, C. M. (2012). Recovery of high added- value components from food
wastes: Conventional, emerging technologies and commercialized applications.
Trends in Food Science & Technology, 26(2), 68–87.
Hansen, H. O., Egelyng, H., Adler, S. & Bar, E. M. S. (2015). Biprodukter fra dansk
og norsk kødindustri: værdiløft står centralt i struktur- og markedsudviklingen.
Tidsskrift for Landoekonomi, 201, 129–139.
Hansen, T., & Coenen, L. (2014). The geography of sustainability transitions:
Review, synthesis and reflections on an emergent research field. Environmental
Innovation and Societal Transitions, 1–18. doi:10.1016/j.eist.2014.11.001.
Jayathilakan, K., Sultana, K., Radhakrishna, K. & Bawa, A. (2012). Utilization of
byproducts and waste materials from meat, poultry and fish processing industries: A
review. Journal of Food Science and Technology, 49(3), 278–293.
Karantininis, K., Sauer, J. & Furtan, W. H. (2010). Innovation and integration in the
agri- food industry. Food Policy, 35, 112–120. doi:10.1016/J.FOODPOL.2009.10.003.
KLF. (2016). Daka inn i Norsk Protein. Retrieved from http://kjottbransjen.no/
Aktuelt/Daka- inn-i- Norsk-Protein/(language)/nor- NO.
Landbrug og Fødevarer. (2017). Økonomisk analyse: Fødevareklyngens nationaløkonomiske
fodaftryk, København.
Leca, B., & Boxenbaum, E. (2008). Agency and institutions: A review of institutional
entrepreneurship. Business, 16, ii–iii. doi:10.1111/j.1467-8683.2008.00685.x.
Lin, C. S. K., Pfaltzgraff, L. A., Herrero- Davila, L., Mubofu, E. B., Abderrahim, S.,
Clark, J. H., … Dickson, F. (2013). Food waste as a valuable resource for the production of chemicals, materials and fuels: Current situation and global perspective.
Energy & Environmental Science, 6(2), 426–464.
Lynch, S. A., Mullen, A. M., O’Neill, E. E. & 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 Food Safety, 16(2),
330–344. doi:10.1111/1541-4337.12254.
Malerba, F. (2002). Sectoral systems of innovation and production. Research Policy,
31(2), 247–264.
Malerba, F. (2005a). Innovation and the evolution of industries. Journal of Evolutionary
Economics, 16, 3–23. doi:10.1007/s00191-005-0005-1.
Malerba, F. (2005b). Sectoral systems of innovation: A framework for linking innovation to the knowledge base, structure and dynamics of sectors. Economics of Innovation and New Technology, 14(1–2), 63–82. doi:10.1080/1043859042000228688.
Matharu, A. S., de Melo, E. M. & Houghton, J. A. (2016). Opportunity for high
value- added chemicals from food supply chain wastes. Bioresource Technology, 215,
123–130. doi:10.1016/j.biortech.2016.03.039.
Mirabella, N., Castellani, V., & Sala, S. (2014). Current options for the valorization
of food manufacturing waste: A review. Journal of Cleaner Production, 65, 28–41.
Mullen, A. M., Alvarez, C., Zeugolis, D. I., Henchion, M., O’Neill, E. &
Drummond, L. (2017). Alternative uses for co- products: Harnessing the potential
of valuable compounds from meat processing chains. Meat Science, 132, 90–98.
doi:10.1016/j.meatsci.2017.04.243.
European Commission. (2017). Russian import ban on EU products. Retrieved from
https://ec.europa.eu/food/safety/international_affairs/eu_russia/russian_import_
ban_eu_products_en.
European Commission. (2018). What are animal by- products? Retrieved from
https://ec.europa.eu/food/safety/animal- by-products_en.
Galanakis, C. M. (2012). Recovery of high added- value components from food
wastes: Conventional, emerging technologies and commercialized applications.
Trends in Food Science & Technology, 26(2), 68–87.
Hansen, H. O., Egelyng, H., Adler, S. & Bar, E. M. S. (2015). Biprodukter fra dansk
og norsk kødindustri: værdiløft står centralt i struktur- og markedsudviklingen.
Tidsskrift for Landoekonomi, 201, 129–139.
Hansen, T., & Coenen, L. (2014). The geography of sustainability transitions:
Review, synthesis and reflections on an emergent research field. Environmental
Innovation and Societal Transitions, 1–18. doi:10.1016/j.eist.2014.11.001.
Jayathilakan, K., Sultana, K., Radhakrishna, K. & Bawa, A. (2012). Utilization of
byproducts and waste materials from meat, poultry and fish processing industries: A
review. Journal of Food Science and Technology, 49(3), 278–293.
Karantininis, K., Sauer, J. & Furtan, W. H. (2010). Innovation and integration in the
agri- food industry. Food Policy, 35, 112–120. doi:10.1016/J.FOODPOL.2009.10.003.
KLF. (2016). Daka inn i Norsk Protein. Retrieved from http://kjottbransjen.no/
Aktuelt/Daka- inn-i- Norsk-Protein/(language)/nor- NO.
Landbrug og Fødevarer. (2017). Økonomisk analyse: Fødevareklyngens nationaløkonomiske
fodaftryk, København.
Leca, B., & Boxenbaum, E. (2008). Agency and institutions: A review of institutional
entrepreneurship. Business, 16, ii–iii. doi:10.1111/j.1467-8683.2008.00685.x.
Lin, C. S. K., Pfaltzgraff, L. A., Herrero- Davila, L., Mubofu, E. B., Abderrahim, S.,
Clark, J. H., … Dickson, F. (2013). Food waste as a valuable resource for the production of chemicals, materials and fuels: Current situation and global perspective.
Energy & Environmental Science, 6(2), 426–464.
Lynch, S. A., Mullen, A. M., O’Neill, E. E. & 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 Food Safety, 16(2),
330–344. doi:10.1111/1541-4337.12254.
Malerba, F. (2002). Sectoral systems of innovation and production. Research Policy,
31(2), 247–264.
Malerba, F. (2005a). Innovation and the evolution of industries. Journal of Evolutionary
Economics, 16, 3–23. doi:10.1007/s00191-005-0005-1.
Malerba, F. (2005b). Sectoral systems of innovation: A framework for linking innovation to the knowledge base, structure and dynamics of sectors. Economics of Innovation and New Technology, 14(1–2), 63–82. doi:10.1080/1043859042000228688.
Matharu, A. S., de Melo, E. M. & Houghton, J. A. (2016). Opportunity for high
value- added chemicals from food supply chain wastes. Bioresource Technology, 215,
123–130. doi:10.1016/j.biortech.2016.03.039.
Mirabella, N., Castellani, V., & Sala, S. (2014). Current options for the valorization
of food manufacturing waste: A review. Journal of Cleaner Production, 65, 28–41.
Mullen, A. M., Alvarez, C., Zeugolis, D. I., Henchion, M., O’Neill, E. &
Drummond, L. (2017). Alternative uses for co- products: Harnessing the potential
of valuable compounds from meat processing chains. Meat Science, 132, 90–98.
doi:10.1016/j.meatsci.2017.04.243.