Processing and Products: Influence of extraction temperature on amounts and quality of rendered chicken fat recovered from ground or homogenized skin

Poultry Science

Volumn 80, Issue 4, 2001, Pages 496-500

  Piette, G ^a   Hundt, M ^b   Jacques, L ^a   Lapointe, M ^a,b  

^a FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

^b Olymel   (Canada)

Author keywords

Chicken fat; Comminution; Processing; Recovery yield; Temperature

Indexed keywords

GALLUS GALLUS;

ALPHA TOCOPHEROL; FAT;

ANIMAL; ARTICLE; CHEMISTRY; CHICKEN; FOOD; FOOD ANALYSIS; FOOD HANDLING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; METHODOLOGY; SKIN; TEMPERATURE; TIME;

ANIMALS; CHICKENS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FATS; FOOD ANALYSIS; FOOD HANDLING; POULTRY PRODUCTS; SKIN; TEMPERATURE; TIME FACTORS; VITAMIN E;

EID: 0035316525     PISSN: 00325791     EISSN: None     Source Type: Journal    
DOI: 10.1093/ps/80.4.496     Document Type: Article

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