Kumar, D; Mishra, A; Tarafdar, A; Anwar, A; Salagram, A; Alam, S; Sahoo, A K; Sindhu, R; Badgujar, P C
(Wiley, 2021-10-12)
Whole spent hen meat of Indian commercial layer bird (BV-300 breed) was enzymatically hydrolyzed using Flavourzyme® derived from Aspergillus oryzae. Different time, temperature, and pH combinations generated through response ...