Valorization of chicken skin as a by-product into crispy chips: Effect of processing methods on quality, safety, and sensory properties.

Boudechicha HR, Hafid K, Louahem B, Khadri M, Gaouir R, Sellama M, Elmechta L, Boudjellal A

DOI: 10.1177/10820132261450252
Published: 2026 May 21
Container: Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Publisher: Not recorded
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1177/10820132261450252,
  title = {Valorization of chicken skin as a by-product into crispy chips: Effect of processing methods on quality, safety, and sensory properties.},
  author = {Boudechicha HR and Hafid K and Louahem B and Khadri M and Gaouir R and Sellama M and Elmechta L and Boudjellal A},
  year = {2026},
  journal = {Food science and technology international = Ciencia y tecnologia de los alimentos internacional},
  doi = {10.1177/10820132261450252},
  url = {https://doi.org/10.1177/10820132261450252}
}

RIS

TY  - JOUR
TI  - Valorization of chicken skin as a by-product into crispy chips: Effect of processing methods on quality, safety, and sensory properties.
AU  - Boudechicha HR
AU  - Hafid K
AU  - Louahem B
AU  - Khadri M
AU  - Gaouir R
AU  - Sellama M
AU  - Elmechta L
AU  - Boudjellal A
PY  - 2026
JO  - Food science and technology international = Ciencia y tecnologia de los alimentos internacional
DO  - 10.1177/10820132261450252
UR  - https://doi.org/10.1177/10820132261450252
ER  -

APA

HR, B., K, H., B, L., M, K., R, G., M, S., L, E., & A, B. (2026). Valorization of chicken skin as a by-product into crispy chips: Effect of processing methods on quality, safety, and sensory properties.. Food science and technology international = Ciencia y tecnologia de los alimentos internacional. https://doi.org/10.1177/10820132261450252

Source records

pubmed · retrieved 2026-09-25T16:45:21.463Z