Adding value to processes, products, and by-products from the poultry industry through enzymatic technologies

Author:

Polania Rivera Anna María,García Figueroa Alexis,Toro Cristina Ramírez,Bolivar German

Publisher

Elsevier

Reference117 articles.

1. Enzymatic hydrolysis of ovalbumin and the functional properties of the hydrolysates;Abeyrathne;Poultry Sci. J.,2014

2. Nutrient digestibility and feedback enzyme secretion in broiler chickens;Aderibigbe;Poultry Sci. J.,2020

3. Characterization and evaluation of chicken eggshell for use as a bio-resource;Ajala;Arid Zone J. Eng.,2018

4. Impact of phytase on improving the utilisation of pelleted broiler diets containing olive by-products;Al-Harthi;Ital. J. Anim. Sci.,2020

5. Effects of ultrasound‐assisted alkaline extraction on antioxidant activity and functional characteristics of chicken feather keratin peptides;Alahyaribeik;Chem. Select,2020

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