SLACA
ISSN: 2447-2840
Papers (6)
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EFFECT OF THE ADDITION OF PROTEIN HYDROLYSIS OF CHICKEN BY-PRODUCTS IN THE PHYSICO-CHEMICAL, TEXTURE AND SENSORY PROPERTIES OF NUGGETS
-66563 -
CHELATING AND ANTIOXIDANT CAPACITY OF PEPTIDES FROM CHICKEN COMBS AND WATTLES
-70453 -
OPTIMIZATION OF PROTEASE MEDIATED HYDROLYSIS OF EXTRACT FROM THE CHICKEN COMB + WATTLE MIXTURE
-70457 -
EFFECT OF WOODEN BREAST CHICKEN MEAT ON TEXTURE AND SENSORY CHARACTERITICS OF FRESH SAUSAGE
-71265 -
EVALUTION OF FRESH SAUSAGE PREPARED WITH WOODEN BREAST MYOPATHY CHICKEN MEAT
-71268 -
EXTRACTION OPTIMIZATION FROM CHICKEN KEEL BONE COLLAGEN
-71654
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