Optimization and Evaluation of Enzymatic Hydrolysis Process of Hybrid Broilers Skeleton

Authors: Yuke HOU, Yifeng LU, Yufei JIANG, Mingli KANG, Minyi HAN, Xinglian XU

Source: Shipin gongye ke-ji, Vol 43, Iss 9, Pp 232-242 (2022)

Subject Terms: hybrid broilers skeleton, nutritional ingredient, enzymatic hydrolysis, response surface method, molecular weight distribution of peptide, amino acid evaluation, Food processing and manufacture, TP368-456

File Description: electronic resource

Relation: https://doaj.org/toc/1002-0306

Access URL: https://doaj.org/article/c4a10d3ba6eb409db0329b4d3ba9042d