Login
Register
Reset Password
Publish & Distribute
Publishing Solutions
Distribution Solutions
Subjects
Publications
Journals
Books
Proceedings
Publishers
Blog
Contact
Search
Cart
EUR
USD
GBP
English
English
Deutsch
Polski
Español
Français
Italiano
Home
Journals
Acta Universitatis Sapientiae, Alimentaria
Volume 11 (2018): Issue 1 (December 2018)
Open Access
Methods and procedures for the processing of feather from poultry slaughterhouses and the application of feather meal as antioxidant
J. Csapó
J. Csapó
and
Cs. Albert
Cs. Albert
| Dec 24, 2018
Acta Universitatis Sapientiae, Alimentaria
Volume 11 (2018): Issue 1 (December 2018)
About this article
Previous Article
Next Article
Abstract
References
Authors
Articles in this Issue
Preview
PDF
Cite
Share
Published Online:
Dec 24, 2018
Page range:
81 - 96
DOI:
https://doi.org/10.2478/ausal-2018-0005
Keywords
feather
,
feather meal
,
poultry
,
antioxidant
,
cysteine
,
sulphurous amino acids
© 2018 J. Csapó et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
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