Relationship of rendering process temperature and time to selected quality parameters of poultry by-product meal-Reference-Cited by-同舟云学术

Relationship of rendering process temperature and time to selected quality parameters of poultry by-product meal

Published:1995 Issue:1 Volume:28 Page:129-134
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Awonorin S.O.,Ayoade J.A.,Bamiro F.O.,Oyewole L.O.

Publisher

Elsevier BV

Subject

Food Science

Reference22 articles.

1. Meat and meat products;Hill,1969

2. Equipment and machinery in the processing of food wastes;Awonorin,1987

3. The nutritional value of poultry offal meal in chicks diets;Potter;Poultry Science,1967

4. Composition of feather and offal meals and its value as protein supplement in the diet of caged laying hens;Jackson;Journal of the Science of Food and Agriculture,1971

5. Studies on poultry byproduct meal in broiler and layer rations;Daghir;World's Poultry Science Journal,1975

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