Industrial enzymatic hydrolysis of chicken viscera and bone materials: effect on protein recovery and product properties
- DOI
- 10.3389/fsufs.2026.1913606
- Published
- 2026-08-25
- Container
- Frontiers in Sustainable Food Systems
- Publisher
- Frontiers Media SA
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3389/fsufs.2026.1913606,
title = {Industrial enzymatic hydrolysis of chicken viscera and bone materials: effect on protein recovery and product properties},
author = {Kathrine Kjos Five and Ingvild Fålun and Gabriel Johan Roland and Daniel Forshaug and Ingrid Schafroth Sandbakken and Turid Rustad},
year = {2026},
journal = {Frontiers in Sustainable Food Systems},
doi = {10.3389/fsufs.2026.1913606},
url = {https://doi.org/10.3389/fsufs.2026.1913606}
}RIS
TY - JOUR TI - Industrial enzymatic hydrolysis of chicken viscera and bone materials: effect on protein recovery and product properties AU - Kathrine Kjos Five AU - Ingvild Fålun AU - Gabriel Johan Roland AU - Daniel Forshaug AU - Ingrid Schafroth Sandbakken AU - Turid Rustad PY - 2026 JO - Frontiers in Sustainable Food Systems DO - 10.3389/fsufs.2026.1913606 UR - https://doi.org/10.3389/fsufs.2026.1913606 ER -
APA
Five, K. K., Fålun, I., Roland, G. J., Forshaug, D., Sandbakken, I. S., & Rustad, T. (2026). Industrial enzymatic hydrolysis of chicken viscera and bone materials: effect on protein recovery and product properties. Frontiers in Sustainable Food Systems. https://doi.org/10.3389/fsufs.2026.1913606
Source records
- crossref · retrieved 2026-09-26T02:05:23.392Z