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Effect of adding byproducts of chicken slaughter on the quality of sausage over storage
The use of byproducts generated by the food industry is a strategy that can have advantages in economic, technological, nutritional, and environmental terms. The aim of this study was to evaluate the influence of the addition of byproducts of chicken slaughter (skin and abdominal fat) on the quality...
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| Publicado no: | Poult Sci |
|---|---|
| Main Authors: | , , , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Elsevier
2021
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8242041/ https://ncbi.nlm.nih.gov/pubmed/34174569 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.psj.2021.101178 |
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