Valorization of a By-Product from the Production of Mechanically Deboned Chicken Meat for Preparation of Gelatins

In recent decades, food waste management has become a key priority of industrial and food companies, state authorities and consumers as well. The paper describes the biotechnological processing of mechanically deboned chicken meat (MDCM) by-product, rich in collagen, into gelatins. A factorial desig...

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Detalles Bibliográficos
Autores principales: Mokrejš, Pavel, Gál, Robert, Pavlačková, Jana, Janáčová, Dagmar
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7827784/
https://www.ncbi.nlm.nih.gov/pubmed/33445455
http://dx.doi.org/10.3390/molecules26020349

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7827784/
https://www.ncbi.nlm.nih.gov/pubmed/33445455
http://dx.doi.org/10.3390/molecules26020349

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