Methods and procedures for the processing of feather from poultry slaughterhouses and the application of feather meal as antioxidant
By: J. Csapó and Cs. Albert
Authors
J. Csapó
University of Debrecen, Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Food Technology, Debrecen
Sapientia Hungarian University of Transylvania, Faculty of Miercurea Ciuc, Department of Food Science
Cs. Albert
Sapientia Hungarian University of Transylvania, Faculty of Miercurea Ciuc, Department of Food Science
DOI: https://doi.org/10.2478/ausal-2018-0005 | Journal eISSN: 2066-7744
Language: English
Page range: 81 - 96
Published on: Dec 24, 2018
Published by: Sapientia Hungarian University of Transylvania
In partnership with: Paradigm Publishing Services
Publication frequency: 1 issue per year
Keywords:
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© 2018 J. Csapó, Cs. Albert, published by Sapientia Hungarian University of Transylvania
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.