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Valorization of a By-Product from the Production of Mechanically Deboned Chicken Meat for Preparation of Gelatins
In recent decades, food waste management has become a key priority of industrial and food companies, state authorities and consumers as well. The paper describes the biotechnological processing of mechanically deboned chicken meat (MDCM) by-product, rich in collagen, into gelatins. A factorial desig...
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| Publicado no: | Molecules |
|---|---|
| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2021
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7827784/ https://ncbi.nlm.nih.gov/pubmed/33445455 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules26020349 |
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