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Chicken Heads as a Promising By-Product for Preparation of Food Gelatins
Every year, the poultry industry produces a large number of by-products such as chicken heads containing a considerable proportion of proteins, particularly collagen. To prepare gelatin is one of the possibilities to advantageously utilize these by-products as raw materials. The aim of the paper was...
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| 出版年: | Molecules |
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| 主要な著者: | , , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
MDPI
2020
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7037018/ https://ncbi.nlm.nih.gov/pubmed/31979349 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules25030494 |
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