Processing methods for feather meal and aspects of quality.

Authors

  • A.F.B. van der Poel
  • A.R. El-Boushy

DOI:

https://doi.org/10.18174/njas.v38i4.16557

Abstract

This overview covers processing equipment and possible quality control parameters with respect to the thermal processing of feathers. The final quality of feather meal depends mainly on the time/pressure (temperature) pattern during hydrolysation of feathers, arising from legal requirements for sterilization. Some aspects of feather meal quality are discussed. (Abstract retrieved from CAB Abstracts by CABI’s permission)

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Published

1990-12-01

Issue

Vol. 38 No. 4 (1990)

Section

Papers

License

© Copyright KLV All rights reserved. The copyright covers the exclusive right to reproduce and distribute the contribution, including reprints, translations, photographic reproductions, microform, electronic form (offline, online), or any other reproductions of similar nature. The Author may publish his/her contribution on his/her personal Web page provided that he/she creates a link to http://library.wur.nl/ojs/index.php/njas and that together with this electronic version it is clearly pointed out, by prominently adding "© KLV", that the copyright for this contribution is held by KLV. The full-text version may be available from the Author's Web page only after a delay of 12 months following the publication of the paper, whereas such a delay is not required for the abstract.