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Page 1
Quality of low-fat chicken sausages with added chicken feet collagen.
Poult Sci. 2019 Feb 1;98(2):1064-1074. doi: 10.3382/ps/pey397.
Poult Sci. 2019.
PMID: 30289513
Free article.
Inhibition of Protein and Lipid Oxidation in Ready-to-Eat Chicken Patties by a Spondias mombin L. Bagasse Phenolic-Rich Extract.
Santana Neto DC, Cordeiro ÂMTM, Meireles BRLA, Araújo ÍBS, Estévez M, Ferreira VCS, Silva FAP.
Santana Neto DC, et al. Among authors: araujo ibs.
Foods. 2021 Jun 10;10(6):1338. doi: 10.3390/foods10061338.
Foods. 2021.
PMID: 34200641
Free PMC article.
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Effect of storage time on the quality of chicken sausages produced with fat replacement by collagen gel extracted from chicken feet.
Araújo ÍBS, Lima DAS, Pereira SF, Paseto RP, Madruga MS.
Araújo ÍBS, et al.
Poult Sci. 2021 Feb;100(2):1262-1272. doi: 10.1016/j.psj.2020.10.029. Epub 2020 Nov 5.
Poult Sci. 2021.
PMID: 33518083
Free PMC article.
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