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Influence of rendering methods on yield and quality of chicken fat recovered from broiler skin
Liang-Kun Lin, Fa-Jui Tan
Asian-Australas J Anim Sci. 2017;30(6):872-877.   Published online October 5, 2016

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Yield and quality characteristics of edible broiler skin fat as obtained from five rendering methods
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Effects of microwave rendering on the yield and characteristics of chicken fat from broiler abdominal fat tissue
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Campylobacter in Broiler Chicken and Broiler Meat in Sri Lanka: Influence of Semi-Automated vs. Wet Market Processing on Campylobacter Contamination of Broiler Neck Skin Samples
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The circulating rendering process
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Quality characteristics of reduced fat emulsion-type chicken sausages using chicken skin and wheat fiber mixture as fat replacer
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ORIGINAL ARTICLE: Effect of rendering on protein and fat quality of animal by-products
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Fatty acid composition, oxidative stability and sensory quality of meat from broiler chicken fed autolysate from bacteria grown on natural gas
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Recovery and Characterization of Enzymatic Protein Hydrolyzates and Fat from Chicken Skin
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