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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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Influence of Extraction Temperature on Amounts and Quality of Rendered Chicken Fat Recovered from Ground or Homogenized Skin
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Effect of low extraction temperatures on microbiological quality of rendered chicken fat recovered from skin
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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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Influence of Strain on the Yield of Commercial Parts from the Chicken Broiler Carcass
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Eviscerated Yield, Component Parts, and Meat, Skin and Bone Ratios in the Chicken Broiler
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Characterization of Clostridium perfringens recovered from broiler chicken affected by necrotic enteritis
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The Influence of Dietary Energy and Amino Acid Levels on Abdominal Fat Pad Development of the Broiler Chicken
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Two-step methyl ester production and characterization from the broiler rendering fat: The optimization of the first step
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The circulating rendering process
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