antihaemophilic globulin

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Food Biotechnology

(Abbreviation AHG). One of the blood clotting factors, a soluble protein that causes the fibrin matrix of a blood clot to form. Used as a treatment for haemophilia, AHG is usually obtained from genetically engineered cell cultures. Synonym: antihaemophilic factor VIII.

UN Food and Agriculture Organization — Glossary of Biotechnology for Food and Agriculture