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Methods and procedures for the processing of feather from poultry slaughterhouses and the application of feather meal as antioxidant

J. Csapó

J. Csapó

  • University of Debrecen, Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Food TechnologyDebrecen,
  • Sapientia Hungarian University of Transylvania, Faculty of Miercurea Ciuc, Department of Food Science
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Csapó, J.
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Cs. Albert

Cs. Albert

Sapientia Hungarian University of Transylvania, Faculty of Miercurea Ciuc, Department of Food Science
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Albert, Cs.
  
Dec 24, 2018
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Published Online: Dec 24, 2018
Page range: 81 - 96
DOI: https://doi.org/10.2478/ausal-2018-0005
Keywords
© 2018 J. Csapó et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Csapó, J.
University of Debrecen, Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Food TechnologyDebrecen
Sapientia Hungarian University of Transylvania, Faculty of Miercurea Ciuc, Department of Food Science
Albert, Cs.
Sapientia Hungarian University of Transylvania, Faculty of Miercurea Ciuc, Department of Food Science
Language:
English
Publication timeframe:
1 times per year
Journal Subjects:
Business and Economics, Business Management, Industries, Agribusiness, Food Industry, Industrial Chemistry, Food Science and Technology
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