Corpus ID: 53379630

EXTRACTION AND CHARACTERIZATION OF COLLAGEN FROM POULTRY MEAT PROCESSING BY-PRODUCT ( CHICKEN FEET )

@inproceedings{Arunmozhivarman2017EXTRACTIONAC,
  title={EXTRACTION AND CHARACTERIZATION OF COLLAGEN FROM POULTRY MEAT PROCESSING BY-PRODUCT ( CHICKEN FEET )},
  author={K. Arunmozhivarman and R. J. Abraham and V. A. Rao and M. Parthiban},
  year={2017}
}
Collagen is the major structural protein present in vertebrates and constitute about 30% of the total animal protein. These are widely distributed in the skin, bones, tendons, vascular system and intra muscular connective tissues where they contribute to the stability and structural integrity of the tissues and organs1. The structure and function of 28 distinct vertebrate collagen type are well understood and have been identified2. Among which type one collagen was the predominant which… Expand

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