Biotechnological preparation of chicken skin gelatine using factorial design of experiments
P Mrázek, R Gál, P Mokrejš, J Orsavová, D Janáčová - Food Bioscience, 2022 - Elsevier
Poultry meat production steadily increases and its by-products including legs or skins may
be further utilized to prepare gelatine, generally by using alkali or acid substances. Since …
be further utilized to prepare gelatine, generally by using alkali or acid substances. Since …