Influence of Process Parameters and Raw Material on the Characteristics of Hydrolyzed Feather Meal
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DOI: 10.1007/s12649-020-01203-1
Abstract: Brazil poultry industry generates a large amount of byproducts, especially feathers. The objective of this study was to evaluate the influence of hydrolysis time and pressure on the protein content (PC) and digestibility value (DV)… read more here.
Keywords: raw material; turkey feathers; hydrolyzed feather; influence ... See more keywords