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For: Oro CED, Rigo D, Gaio I, Valduga E, Paliga M, Silva MF, Vedovatto F, Zabot GL, Tres MV. Formulation of chicken sausages with broiler blood proteins and dye. J Food Sci Technol 2018;55:4694-4699. [PMID: 30333667 PMCID: PMC6170341 DOI: 10.1007/s13197-018-3403-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/11/2018] [Accepted: 08/15/2018] [Indexed: 10/28/2022]
Number Cited by Other Article(s)
1
Cheng D, Liu Y, Ngo HH, Guo W, Chang SW, Nguyen DD, Zhang S, Luo G, Bui XT. Sustainable enzymatic technologies in waste animal fat and protein management. JOURNAL OF ENVIRONMENTAL MANAGEMENT 2021;284:112040. [PMID: 33571854 DOI: 10.1016/j.jenvman.2021.112040] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/10/2020] [Revised: 01/14/2021] [Accepted: 01/20/2021] [Indexed: 06/12/2023]
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