Characterization of hydrolysates of collagen from mechanically separated chicken meat residue
Author:
Affiliation:
1. Universidade Federal de Santa Maria, Brasil
2. Universidade Regional Integrada do Alto Uruguai e das Missões, Brasil
3. Universidade Estadual de Ponta Grossa, Brasil
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v40s1/0101-2061-cta-fst14819.pdf
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4. Yield, viscosity, and gel strength of wami tilapia (Oreochromis urolepis hornorum) skin gelatin: optimization of the extraction process;Alfaro A. T.;Food Science and Biotechnology,2014
5. Optimal conditions for obtaining collagen from chicken feet and its characterization;Araújo Í. B. D. S.;Food Science and Technology,2018
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