Open AccessEffects of Autoclaving, Addition of Sodium Hydroxide and Their Combination on Protein Content and in vitro Digestibility of Chicken Feathers
Author(s) -
Ahmed Said Al-Souti,
Wenresti G. Gallardo,
Michel Claereboud,
O. Mahgoub
Publication year - 2018
Publication title -
international journal of poultry science
Language(s) - English
Resource type - Journals
eISSN - 1994-7992
pISSN - 1682-8356
DOI - 10.3923/ijps.2018.356.361
Subject(s) - feather , in vitro , sodium hydroxide , food science , chemistry , sodium , biology , biochemistry , zoology , organic chemistry
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