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Select article: Valorization of chicken skin as a by-product into crispy chips: Effect of processing methods on quality,safety,and sensory properties

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Research article

First published 2026

Valorization of chicken skin as a by-product into crispy chips: Effect of processing methods on quality,safety,and sensory properties

Hiba-Ryma Boudechicha, Kahina Hafid, Besma Louahem [...]

Food Science and Technology International

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