Chicken skin gelatine as an alternative to pork and beef gelatines
Poultry meat-processing industry produces considerably large amounts of by-products (such as chicken skins, heads, feathers, viscera, bones and legs) containing significant volumes of proteins, particularly collagen. One of the possibilities of advantageous utilization of these under-used by-product...
Main Authors: | , , , |
---|---|
Format: | Article |
Language: | English |
Published: |
HACCP Consulting
2019-03-01
|
Series: | Potravinarstvo |
Subjects: | |
Online Access: | https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1022 |