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Foods (Basel, Switzerland)|April 3, 2021
Characterization of Collagen Structure in Normal, Wooden Breast and Spaghetti Meat Chicken Fillets by FTIR Microspectroscopy and HistologyKaren Wahlstrøm Sanden, Ulrike Böcker, Ragni Ofstad, et al.Food Chemistry|February 14, 2022
Post-enzymatic hydrolysis heat treatment as an essential unit operation for collagen solubilization from poultry by-productsKenneth Aase Kristoffersen, Nils Kristian Afseth, Ulrike Böcker, et al.Pageof 3